highgravitybacon said:Transfer it to a secondary. Make a new starter of your choice. wlp001 or whatever. Aerate starter. It can be a quart starter. Stir it as often as you can if no stirplate. Once the starter is at peak activity, pitch it.
You cannot just toss inactive yeast in. They will fall out. Raise temp 2-3 degrees.
Doing these things will probably fix it.
zendog, I can hear the crowd forming, sharpening their pitchforks and lighting their torches now...
EC-1118 could help, but I don't think it will do all that much. I tried that in one of my early batches (my first old ale) and it didn't do squat for fermenting.
I'm not a fan (at all) of sours, so doing that to a Scottish ale just feels wrong.
Did you actually 'bake' the brown ale or did it just ferment HOT??
HollisBT said:Just thiefed a sample, looking like it is about 1.019 right now. I've got an amber ale sitting on a yeast cake of 1272 in primary, might rack it over and move one fermenter of brown on top of that yeast cake next weekend to see if I can coax any more fermentation out of it.
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