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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Stuck fermentation (I know, I know)
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Old 02-01-2009, 01:34 AM   #1
ericd
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Default Stuck fermentation (I know, I know)

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.


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Old 02-01-2009, 01:48 AM   #2
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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..



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Old 02-01-2009, 02:06 AM   #3
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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?
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Old 02-01-2009, 06:46 AM   #4
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The OG was a little above 1.100 BTW
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Old 02-01-2009, 07:21 AM   #5
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Quote:
Originally Posted by ericd View Post
The OG was a little above 1.100 BTW
I'd definitely say your ferment is done.
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Old 02-01-2009, 03:11 PM   #6
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I agree with the above. 1.100 to 1.020 is 78% attenuation.
I think you made rocket fuel Wit.
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Old 02-01-2009, 03:36 PM   #7
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Hes at 1.022, so thats 76%. Still good considering your beer is at 10.2%!


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