TotallySmoked
New Member
Relatively new to brewing & have had issue with stuck fermentation on most of my high gravity beers (1.090+). I have used Safale, Wyeast, & Whitelabs yeast, dble pitched, even mixed a dry & liquid yeast & they all seem to carp out at the 1.030 mark.
I know the yeast are fatigued from all of the sugar & elevated alcohol but I don't know why it always shuts down at that same mark...I have had little success with the champagne yeast breaking down further but this seems like my homebrew store's fail-safe plan...I am looking for alternatives
I also heard of holding back on the second yeast & pitching that after the first slows down...any truth to that?
I know the yeast are fatigued from all of the sugar & elevated alcohol but I don't know why it always shuts down at that same mark...I have had little success with the champagne yeast breaking down further but this seems like my homebrew store's fail-safe plan...I am looking for alternatives
I also heard of holding back on the second yeast & pitching that after the first slows down...any truth to that?