agenthucky

Recipes 

Just curious where you found out about the "beer bug". a co-worker of mine works at that company. didn't think it was near production.

beerman1957

Recipes 

At this point I would do what ever it takes. Sure, it may taste a bit "bread-y" but throwing it out is bad too. I once had a batch stick so badly that I took the entire batch and reheated it to about 50C/180F. I was just at the end of the rope here. So, I cooked the yeast to death then re-pitched again. I added two yeast packs and one yeast nutrient and I shook the hell out of my conical fermenter.
Miracle that it actually worked. I can't say it was the best beer I ever drank but it was passable.

I named it Resurrection Ale. I hope I never have to do it again.

Brad1775

Recipes 

In the end it restarted pretty quickly, I just added the high gravity yeast, and some sugar, but forgot that I hadn't checked the gravity when it stalled.... it was fine in the end, I haven't finished primary, let alone the several months of secondary, but.... this should be some awesome beer.

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Primary: Eds Aplfelwine 1/19/12, Twin peaks DIPA 1/10/12, BJK 2 hour IPA 12/9/11
Secondary: Hoppys 420 IPA (infected) 10/20/11, Colorado Wildflower Cyser (infected) 10/21/11
Bottled or Kegged: Over Inflated Rubber Thingy 1/20/11, Fiddle Barn Stout medium american oaked bourbon, 7/20/11, Pumpkin porter 12/17/11, KIPA: Oaked IIPA, ~1/2/2011 (started ~10/2/11), 1/27/12 6% abv sort of Hoegarden clone,