cotillion
Well-Known Member
I've been fermenting a pumpkin ale for a few weeks now, and it appears to have stalled out. OG was 1.080 and it's been stuck at about 1.026 for quite a while. I've tried stirring up, nutrient and even repitched with more US05.
Temp has been maintained at around 65 for most of the time, so I am not sure as to what caused it. It tastes good, so I'm fine moving along as it is.
My problem is that I bottle carb and am unsure of how to proceed. Since there appears to still be sugars in there, I am afraid dropping in some champagne yeast will give me bottle bombs. I don't have a kegging system, so force carbing is out.
At this point, the only idea I have is to gelatin fine the beer in a few days at cold temp, then pitch yeast (with or without priming sugar?) and letting it sit for a few days before bottling - to let it eat up any excess sugars before going to bottle.
Does this make sense? Any other thoughts or tips?
Temp has been maintained at around 65 for most of the time, so I am not sure as to what caused it. It tastes good, so I'm fine moving along as it is.
My problem is that I bottle carb and am unsure of how to proceed. Since there appears to still be sugars in there, I am afraid dropping in some champagne yeast will give me bottle bombs. I don't have a kegging system, so force carbing is out.
At this point, the only idea I have is to gelatin fine the beer in a few days at cold temp, then pitch yeast (with or without priming sugar?) and letting it sit for a few days before bottling - to let it eat up any excess sugars before going to bottle.
Does this make sense? Any other thoughts or tips?