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Well, FML. I attempted the above stuck fermentation fixer. Last monday I had a brown ale that just finished fermenting and I transferred it to secondary. I then racked my stubborn stout onto the yeast cake and its been sitting @ 68F for a week now. Took an SG reading this morning and the...

I did a search but can't find this thread you speak of - could you help a brother out a bit? Thanks again to everyone for their advice.

Given the fact that it has fermented slightly and some alcohol is present, would aerating at this point be a bad idea? I really hope that the malt extract I received isn't bad as I have another 20lbs of it.....What would be the easiest way to tell? Make a small starter and toss some yeast in...

Bump. Anyone have any other ideas wtf might be going on with my beer and any suggestions to fix it??

I have already tried stirring it and keeping it at a warmer temperature which didn't do anything. I tried a second hydrometer as my main posts notes - both read 1.050 As far as the second suggestion goes, you think a yeast cake from another brew would actually help when 3 packs of yeast...

Sorry in advance for the long post - I figure the more details the better.... Grains: 1.0 lbs. Caramel/Crystal Malt 60 1.0 lbs. Roasted Barley 0.5 lbs. Chocolate Malt Extract: 8 lbs. Light/Pale DME 1 oz. Target (Beginning) 1 oz. East Kent Goldings (Finishing) 6 oz. Cocoa powder...

Nottingham was the last yeast pitched: "The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) " http://www.danstaryeast.com/nottingham.html

Already tried warming it up - had it at ~76 for 2 days. And yes, I'm reading the hydrometer correctly.

It only dropped 8 points in 2 weeks.....and you're suggesting to leave it be? Is this just going to be a retardedly slow fermentation?

Grains: 1.0 lbs. Caramel/Crystal Malt 60 1.0 lbs. Roasted Barley 0.5 lbs. Chocolate Malt Extract: 8 lbs. Light/Pale DME 1 oz. Target (Beginning) 1 oz. East Kent Goldings (Finishing) 6 oz. Cocoa powder Wyeast Irish Ale - Bring 1.5 gallons of water to 160F and add grains. Let steep for ~50mins...

Cool. The other option they now have is Pilsen DME. It looks light but I'm guessing by the name that it would be more for Pilsner style beers?

Is there a big difference? The online wholesaler that I'm ordering from only has Pale, Amber and Dark DME and one of the recipes I'm planning to brew calls for Light DME. Will Pale suffice?? (I don't have many other options)

Well, I've been trying to put together my first recipe and have based what I have here on some other stout recipes but made a few modifications to fit what ingredients are available to me. For those of you who are experts, can you make any comments or suggestions? This will be for a 6gallon...

How to Brew - By John Palmer

Now a question about headspace...I racked into a carboy this evening and even though I anticipated a bit of volume loss due to lees and cherries I have quite a bit less than I originally thought I would in my secondary. Meadporn/pic to follow. Now a question of what to do with the headspace...

I'm looking for a second recipe for mead after my cherry vanilla melomel is out of the primary in about a week. I may just have to give this a go based on how delicious you make this sound. I guess my only question is why would one need 3 packets of yeast? This recipe isn't very different...

I added my 2nd stage nutrient when i took my reading earlier this evening at 1.072 instead of 1.084. Hope that wasn't a bad idea. And why should I be smelling for sulfur? What would cause that?

holy crap did this thing take off..... dropped from 1.098 to 1.072....dropped so much that i missed the recommended second nutrient addition SG. Must temp is sitting at about 75F so I moved it back to the basement as I recently did some reading and found that D47 produces some harsh alcohol...

brewlog I tested my mead last night with a pH strip and the level seems to be somewhere around 3. Should I bother adding something to increase the pH level closer to 4? See my brewlog above for details.

Thanks for that clarification hightest! Very much appreciated!