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Old 12-14-2013, 12:30 PM   #1
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Default Imperial IPA stuck at 10.40 now what

Hello everyone, two weeks ago I brewed an imperial IPA and pitched 1.5l of yeast starter. It fermented for a few days but slowed down. I upped the temp and it went on but now my hydrometer still reads 10.40. I started out with 10.80 so it fermented but needs to get down a lot more.

What do I do now? I think temp was to low (low 60s and later around 70) and I didn't aerate enough.

Should I repitch or swirl? Anything I can do to get the gravity down?

Looking for some advice to fix it in order to still save the batch. Many thanks!

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Old 12-14-2013, 12:45 PM   #2
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I have used this method a couple times with great success.

http://www.homebrewtalk.com/f13/psa-...t-fixer-72072/

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Old 12-14-2013, 01:06 PM   #3
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While that is pretty slow, you might just wait another week or two and keep the temp constant and around mid-upper 60s. If it's fluctuating a lot, especially dropping, it could be stalling the fermentation by pushing the yeast by pushing them to go to sleep, and then needing time to wake back up. I have a similar beer that started at 1.085, and after two weeks it was 1.030. If it hasn't moved after another week, you might take more drastic measures.

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Old 12-14-2013, 09:56 PM   #4
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Thanks I will try that. What are more drastic measures?

Can the fermentation start again after this amount of time?

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Old 12-14-2013, 10:12 PM   #5
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knocking on wood here but i've never had a bucket get stuck on me. before pitching on a cake i would try warming it up or pitching a healthy starter on it. basically over pitch it a bit. that's essentially what you're doing with the yeast cake method.

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Old 12-14-2013, 10:16 PM   #6
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What yeast and how many cells did that give you with your 1.5L starter?

I'd try swirling the bucket and get it to the upper temperature limit of the yeast. That helped me the one time mine was stuck.

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Old 12-16-2013, 12:32 AM   #7
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Getting yeast up into suspension and upping the temp might do the trick, but what you don't want to do is introduce any oxygen in to it after it has started. So, like the previous post mentioned, swirl, but don't splash. The first link shows even more drastic measures, as that might also do the trick. There is also the possibility that the yeast strain is not resistant to the level of alcohol that you have achieved already, so maybe consider pitching a healthy dose of an alcohol tolerant yeast.

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Old 12-16-2013, 01:00 AM   #8
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I have the same problem. I brewed a iipa that stopped @ 1.040. I tried rousing, repitching and it only dropped another 2 points. It's been in the primary for 3 weeks now. I have an ipa that's been going for a week now and plan on trying this when its done

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