WeirdBeer Posted August 24, 2010 Share Posted August 24, 2010 I put down an English bitter 2.5 weeks ago with the Can + a can of Coopers LME. I used the kit yeast and it started at 1.058 and its been stuck at 1.02 for the past week. I gotta figure its stuck. Do I repitch more yeast now? I'm getting frustrated. Link to comment Share on other sites More sharing options...
PB2 Posted August 24, 2010 Share Posted August 24, 2010 What it the brew volume and the ferment temp'... Have you tried warming it to around 20C - 22C and rousing the yeast? Link to comment Share on other sites More sharing options...
WeirdBeer Posted August 24, 2010 Author Share Posted August 24, 2010 Its 19 litres and its been sitting at 20 - 22 degrees for the full fermentation. Its summer here in Canada. How should I rouse the yeast? Just dig it up from the bottom and stir? Should I stir in a nutrient? Link to comment Share on other sites More sharing options...
WeirdBeer Posted August 25, 2010 Author Share Posted August 25, 2010 Since I didn't get any advice here is what I did. I opened the lid and sprinkled in about 1 teaspoon of yeast nutrient, then I sprinkled in little bit of dextrose to give the yeasties something to snack on. Then I took my mash/stir paddle and dug around the bottom of the fermenter to bring the yeast back up and gently stirred the thing. Its been a few hours and I've got a slowly bubbling air lock. Maybe 1 - 2 bubbles a minute. But the airlock was dead stopped all of last week so I hope this works. It might just be eating up the dextrose and bubbling that up but I will report back in a week with a new gravity reading. CALL IT AN EXPERIMENT. Link to comment Share on other sites More sharing options...
Muddy Waters Posted August 25, 2010 Share Posted August 25, 2010 If the ferment is stuck there should still be fermentable for the yeast to snack. To me, taking into account the temps you've had the fermentor sitting at, it sounds like the yeast wasn't in the best condition. I'd be giving the wort a stir and pitching some more yeast - Not necessarily what the experts would do but it works for me [biggrin] Anyway I hope your chosen method does the job [cool] Link to comment Share on other sites More sharing options...
WeirdBeer Posted August 30, 2010 Author Share Posted August 30, 2010 Well I checked gravity today. its at 1.016. Still not as low as I'd like but its lower. Should I stir it up some more? Input please? Link to comment Share on other sites More sharing options...
PB2 Posted August 30, 2010 Share Posted August 30, 2010 If you plan to bottle into PET or keg it, have a smell and a taste of a sample - if okay, drop it into PET/keg. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.