Cool Hand

Recipes 

My brew has been in the primary for about two weeks now and for the past 5 days I have gotten the same gravity reading, 1.020, which is above the accepted 1.012-1.014 range. Can I save this brew? Should I re pitch new yeast? If so, 1/2 of the 6 gram package or all of it? Any other info on my problem can be found here:http://www.homebrewtalk.com/f39/another-cool-hand-question-19463/ Thanks, CH

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Sometimes nothin can be a real cool hand.

jay672

Recipes 

What was the starting gravity? Im assuming this was a kit could possibly just be your final gravity is a lil high that fg is just a guide. Ive had several that have varied in gravities. Was your starting gravity high? Just my 2 cents.

trinitone

Recipes 

Did you ever move your carboy to a warmer location? Yeasties work slow and can even fall asleep if they're not warm enough.

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Planning: Ned's Red (Flanders style)
Primary: Niet
Secondary 1: Cripple Kriek (a 'pseudo' cherry lambic)
Secondary 2: Monk's Tripel...
Bottled: Dark Star Brown Ale, Watership Stout, Yet to be named cider

Well... a person can work up a mean, mean thirst after a hard day of nothing much at all.

This kind of an area is the best place for survival because you do have good, basically intelligent, hard working, decent people and they're all armed to the teeth... and that's my kind of people.

Genghis77

Recipes 

Trinitone is right. Move to a warmer location. With dry teast the temp should be between 70 and 75 degrees F on an ale. Also a lot has to do with the original gravity. If that fails, repitch with a different yeast. Some can go bad and you would only be repeating the problem with the same pouch of yeast.

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Cool Hand

Recipes 

Yes it's all in here http://www.homebrewtalk.com/showthread.php?t=19463

SG 1.040

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Sometimes nothin can be a real cool hand.

Cool Hand

Recipes 

I'm just lookin for some advice here, this being my first brew and all. Two weeks in the primary with no change in the reading for the last week. On to the secondary or throw some new yeast in there?

__________________
Sometimes nothin can be a real cool hand.

trinitone

Recipes 

Rack it secondary. The transfer will likely kick up some yeast and may initiate further fermentation.

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Planning: Ned's Red (Flanders style)
Primary: Niet
Secondary 1: Cripple Kriek (a 'pseudo' cherry lambic)
Secondary 2: Monk's Tripel...
Bottled: Dark Star Brown Ale, Watership Stout, Yet to be named cider

Well... a person can work up a mean, mean thirst after a hard day of nothing much at all.

This kind of an area is the best place for survival because you do have good, basically intelligent, hard working, decent people and they're all armed to the teeth... and that's my kind of people.

Hercules Rockefeller

Recipes 

I agree with trinitone. the secondary will help, but it may be that the beer never gets down to the listed range. mine never used to get below 1.020 but they all tasted allright in the end.

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"let me be the first to welcome our new insectile overlords"

On deck: Breakfast stout
Primary: Empty
Secondary: American Pale Ale
Conditioning: None
Kegged: Imperial red ale, Breakfast stout, Chipotle Irish red ale, Biermuncher's C3C cream ale

Willsellout

Recipes 

I'm in the same situation. OG was 1.056 and the reading now (over the past week) is 1.021 after repitching with a yeast energizer. Fermentation just stopped, but the beer tastes really good, just a bit sweeter than I'd like. I am bottling it tomorrow. I learned this time around about how important aeration is and won't make the same mistake again. Good luck on yours!


Dan

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Disgrunt-Aled Brewery
Primary One-empty
Primary Two-Empty
Secondary One-Empty
Secondary Two-Empty

On Tap: Hobgoblin, Coffee Stout
Bottled: Arrogant Bastard clone, Summit IPA, Apfelwein

Cool Hand

Recipes 

Thinking back on everything, I'm pretty sure lack of aeration was my problem as well. I pretty much just poured it from waist height through a strainer and the gave a stir or two.

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Sometimes nothin can be a real cool hand.