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Old 02-20-2010, 05:27 AM   #1
jakead
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Default Stalled fermentation

Hey guys need a little advice over here. I have a coffee stout in the primary and I have stalled out at about 1.022. Took the hydro over 3 days.

My question is do I need to get the same yeast (WLP 013 London Ale) to dump back in or can I use a packet of Nottingham that I have sitting in the fridge. Not sure if the local HBS has the WLP so I might be able to get close but if I can use the nottingham that would probably be best for me.

Thanks for the help.

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Old 02-20-2010, 05:39 AM   #2
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Whats your og. Your final gravity could be perfect. Depending

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Old 02-20-2010, 01:42 PM   #3
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Stouts tend to have higher FG because of the large amounts of specialty grains and unfermentables.

That said, I'd use the Nottingham.

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Old 02-20-2010, 02:06 PM   #4
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I know I've never had any luck in the area of re-pitching and the majority of others I've read on this site haven't either..... seems the best luck for unsticking a stuck fermentation is racking onto a fresh viable yeast cake.. so my advice....hurry up and brew another batch!

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Old 02-20-2010, 03:29 PM   #5
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Is it a temperature stall? I have a dunkelweizen that started fermenting for a few days and then stopped. I thought it was done, but about a week later it started forming another krausen and fermenting again. I think it was because the temperature dropped and rose back up but I really don't know what caused it. Maybe the same thing is happening to yours?

Has this happened to anyone else with two krausens forming?

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Old 02-20-2010, 03:42 PM   #6
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I would definently blame it on temperature. We hit a cold front last week and it caused my temp to go down to 64 F a couple of times. I think in my effort to warm it back up and it falling again I stressed out the yeast and they gave up on me.

I lost the recipe for this but the OG was 1.052 and I believe the FG was 1.014 or 1.016.

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Old 02-20-2010, 03:50 PM   #7
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Could be the temp!

Has anyone had a revival of the yeast by just "gently" rousing the yeast by moving their fermentor/carboy?

Once, I had to move one of my fermentors late in the ferment, their was no visible activity for 2 days but after moving the carboy I started getting CO2 for about a day. I know I was close to FG but I still got some CO2. Temperature stayed the same!

I have no knowledge here, just what I observed.

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