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Old 12-12-2013, 05:40 PM   #11
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Thanks for the replies!

Would anyone recommend pitching a dose of 1056 or maybe s-05 or Notty? Or am I likely to just be wasting the yeast?

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Old 12-12-2013, 05:52 PM   #12
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Quote:
Originally Posted by prrriiide View Post
Thanks for the replies!

Would anyone recommend pitching a dose of 1056 or maybe s-05 or Notty? Or am I likely to just be wasting the yeast?
I know you really want the FG to go lower, but I really think it's done. I just don't think there's any more fermentable sugar in there. So I wouldn't waste any money on trying to restart a "stuck" fermentation that is probably just done fermenting. If I were you though, I would just raise the temperature and swirl some of the yeast that's already in there back into solution to see if maybe you can get it down a couple more points. It won't hurt (or cost) anything to try that. Good luck!
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Old 12-12-2013, 06:34 PM   #13
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Quote:
Originally Posted by prrriiide View Post
Thanks for the replies!

Would anyone recommend pitching a dose of 1056 or maybe s-05 or Notty? Or am I likely to just be wasting the yeast?
Personally, I think you need to raise the temp to 76-78, gently rouse the yeast and leave it for another week or so. It can't hurt it, and technically you never fermented it in the yeasts optimal range.
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Old 12-12-2013, 09:48 PM   #14
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Would anyone recommend pitching a dose of 1056 or maybe s-05 or Notty? Or am I likely to just be wasting the yeast?
if you pitch new yeast, you're going to need to get it active. you can't just pitch a vial or the dry yeast directly in there, you're at 8% abv - that will shock the yeast and they'll likely go dormant. you need to make a starter, let it run its course and pitch shortly after high krausen.
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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Fermenting: Tripel'ish, Optic & GNO split batch: TYB saison brett blend + Trois IPA
Drinking: imperial chocolate stout, oud bruin, gueuz'ish thing, BDSA
Aging: sour cherry mead, rye sour ECY20/ECY34 split, local sour cherry kriek & a several other sours, acerglyn
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Old 12-12-2013, 09:55 PM   #15
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Yeah don't bother pitching any new yeast just warn the beer up and gently swirl to rouse the yeast already in there and let it go for about another week and see where your FG is at.

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Old 12-13-2013, 09:54 PM   #16
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Recipe for RIS bottle bombs:
Bottle with some dextrose, have the whiskey yeast come to life again and convert both the dextrose and some more of the wort into alcohol and C02.
Give to annoying in-laws for Christmas gifts.
BOOM!
I like the idea of making a little starter with a neutral yeast (ex. S-05)
Pitch it with the carboy at a warm temp.

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Old 12-13-2013, 09:57 PM   #17
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If you go with the bottle bomb method you should use the name:
October Revolution Russian Proletariat Stout

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Old 12-13-2013, 10:02 PM   #18
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"Molotov Stout"

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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Fermenting: Tripel'ish, Optic & GNO split batch: TYB saison brett blend + Trois IPA
Drinking: imperial chocolate stout, oud bruin, gueuz'ish thing, BDSA
Aging: sour cherry mead, rye sour ECY20/ECY34 split, local sour cherry kriek & a several other sours, acerglyn
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Old 12-14-2013, 11:14 PM   #19
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I found this information for helping with stuck fermentation:
http://www.homebrewtalk.com/f13/psa-...t-fixer-72072/

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Old 12-15-2013, 02:44 AM   #20
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You can blend it with Nottingham, but it may dry it out past your target...

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