What are the different things I can try to get a stuck fermentation going again? It's a double wit. I already tried adding more nutrient and shaking the hell out of it every day for a few days last week and it has stayed at 1.022, shooting for 1.020 at most.
Stuck fermentation (I know, I know)
- Thread starter ericd
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Shaking should work. Oh you did that, lol. You could always move it to a bit warmer location (or closer to the best temp for your yeast) or pitch some more yeast... preferably yeast that is fermenting, like an active starter. If it's a stout or something like that you could add some lactose to help make up in the body/mouthfeel dept..
Edcculus
Well-Known Member
I wouldn't consider that stuck. Stuck would be 1.030. Try moving it to a warmer location. If nothing happens its not going anywhere.
What was the OG?
What was the OG?
JMSetzler
Well-Known Member
I'd definitely say your ferment is done.
I agree with the above. 1.100 to 1.020 is 78% attenuation.
I think you made rocket fuel Wit.
I think you made rocket fuel Wit.
Edcculus
Well-Known Member
Hes at 1.022, so thats 76%. Still good considering your beer is at 10.2%!
