lowering my FG - yeast problem? restarting fermentation?
I posted a topic regarding a WLP english ale I received in the mail that I was worried about having gotten too warm.
I pitched it, no starter, into 5 gallons of 1052 wort in the 70's. Primary lasted a few days now it's still and it's been about a week. Only down to 1020.
In the same mail order I got another tube of english ale, so, hoping to restart fermentation a bit and get that a bit lower I dropped it in the still beer.
24 hours later, not a bubble.
SO I shook it a bit.
was adding the extra yeast and/or aerating it worth it?
Is there any way to get the gravity a little lower?
Did I just waste a vial of yeast?