SeldomSeen
Well-Known Member
Hi all.
I think I have a stuck fermentation with an Imperial stout recipe I did.
It's a Brooklyn Brewerey Chocolate Stout clone.
OG was 1.090
FG is supposed to be in to 1.020-1.025 range.
When I Racked from the primary to the secondary (after 2 weeks in the primary) my SG reading was 1.032 @ 64 degrees.
I checked the secondary after a week, and I was still at 1.032 @ 64 degrees..
After 2 weeks.. Again 1.032 @ 64 degrees. Wort tastes VERY sweet.
I am using Wyeast American Ale Yeast 1056. I am at work now so I can't post up the recipe.
I repitched another smack pack of the same yeast on Friday, but I have not seen anything resembling fermentation. Should I have made a yeast starter with aereated wort before repitching?
I will post the recipe when I get home.
I think I have a stuck fermentation with an Imperial stout recipe I did.
It's a Brooklyn Brewerey Chocolate Stout clone.
OG was 1.090
FG is supposed to be in to 1.020-1.025 range.
When I Racked from the primary to the secondary (after 2 weeks in the primary) my SG reading was 1.032 @ 64 degrees.
I checked the secondary after a week, and I was still at 1.032 @ 64 degrees..
After 2 weeks.. Again 1.032 @ 64 degrees. Wort tastes VERY sweet.
I am using Wyeast American Ale Yeast 1056. I am at work now so I can't post up the recipe.
I repitched another smack pack of the same yeast on Friday, but I have not seen anything resembling fermentation. Should I have made a yeast starter with aereated wort before repitching?
I will post the recipe when I get home.