So I had a stuck fermentation I couldn't get going again. It was my fault. Big beer and I forgot to make a starter. It's my FES, and the OG was 1.080. FG is 1.032. I added yeast and yeast nutrient and nothing happened. It was obviously a very weak fermentation. No krausen on the side of the bucket. I finally decided to keg it up and force carb it. It's drinkable, but not very enjoyable. Very thick and sweet (I don't like sweet beers, even barleywines). I just started reading up on the Amylase enzyme. Should I add that and see if it makes this more drinkable or just leave it be because it might backfire? Thanks.
Should I use Amylase enzyme or just leave it be?
- Thread starter KYB
- Start date
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Amylase enzyme won't help because the problem is that you didn't pitch enough viable yeast to finish the job, not that you have too many unfermentables.
Your options are either:
A) Pitch on a yeast cake from another brew (from 1.032, I would recommend this);
B) Pitch champagne yeast capable of restarting a stuck ferment such as Pasteur Champagne or EC-1118.
Unless you only brew once a year
you should have SOME sort of brew you can pitch on the cake at some point, so just degas the beer and let it sit aside until you have a nice fat cake to pitch onto.
Your options are either:
A) Pitch on a yeast cake from another brew (from 1.032, I would recommend this);
B) Pitch champagne yeast capable of restarting a stuck ferment such as Pasteur Champagne or EC-1118.
Unless you only brew once a year
you should have SOME sort of brew you can pitch on the cake at some point, so just degas the beer and let it sit aside until you have a nice fat cake to pitch onto.
Edcculus
Well-Known Member
You might have more luck re-pitching yeast.
When I realized it was stuck I added more yeast and it did nothing. I'm kegging a Dry Stout, so I'll pitch on to that and see what happens. Thanks.
The FES is kegged, so do I need to try to decarb it any or should I just dump it on the yeast cake as is?
The FES is kegged, so do I need to try to decarb it any or should I just dump it on the yeast cake as is?
Oh, what about my Imperial Stout. It seemed fine when I was bottling, added the sugar and it never carbed much and was too sweet (hydro sample was good), so I dumped them all into a keg and added more yeast. Didn't do anything and it's still a bad sweetness. It didn't finish bad. FG is 1.023. It's just has a bad sweetness to it.
