Ok, so I went to bottle my porter this afternoon and found that it was stuck at 1.030 after 40+ days. What a disappointment. Never having this problem, I already had it in the bottling bucket ready to go and had to transfer it back into the fermenter to see if I can get anything to happen again! This beer started at 1.064 (9/16/12) and was pitched with WLP002 straight from the vile (never had a problem doing this before).
Thought I had better check on the 10 gallons of WIT I brewed after the Porter and found that it too is stuck! WTF. The WIT Started @ 1.050 (9/30/12) with WLP410 and is now stuck at 1.018 (10/21/12). It was pitched directly onto the cake of my previous batch and experienced EXPLOSIVE fermentation within a day.
We have had a couple of cold snaps around here, but my basement usually stays between 65-72 year round. Also, did the same techniques as my previous (many) batches on both.
I am completely at a loss here... Anyone have any suggestions?
Would pitching more yeast help? How about a different strain to finish it up? Ive got some WLP001 at my disposal immediately... Seriously considering it, but was wondering if anyone else has some ideas.
Thought I had better check on the 10 gallons of WIT I brewed after the Porter and found that it too is stuck! WTF. The WIT Started @ 1.050 (9/30/12) with WLP410 and is now stuck at 1.018 (10/21/12). It was pitched directly onto the cake of my previous batch and experienced EXPLOSIVE fermentation within a day.
We have had a couple of cold snaps around here, but my basement usually stays between 65-72 year round. Also, did the same techniques as my previous (many) batches on both.
I am completely at a loss here... Anyone have any suggestions?
Would pitching more yeast help? How about a different strain to finish it up? Ive got some WLP001 at my disposal immediately... Seriously considering it, but was wondering if anyone else has some ideas.