aryoung1980
Well-Known Member
I brewed an American Wheat two months ago and had a stuck ferment at 1.020. I'm 99% sure it was an aeration problem so I roused the yeast (US-05) after 3 weeks hoping to kick start it with no luck. I pitched a new packet of US-05 four weeks ago and I'm still stuck at 1.020. A friend of mine suggested pitching a lager yeast to try and reach my desired 1.011. I will be pitching a starter of Wyeast Octoberfest (2633 I believe) that I started today once it's at high krausen.
My question for the forum is should I attempt to do this repitching at normal lagering temperatures or low to mid 60s?
My question for the forum is should I attempt to do this repitching at normal lagering temperatures or low to mid 60s?