I have a beer that seem to be stuck at 1.042. I must admit i underpitched by pulling a couple of samples with my sanitized turkey baster from an actively fermenting culture of Pacman instead of ding a starter. My gut feeling is telling me that i may have a high percentage of unfermentables. I steeped my grains for 30 mins at 155F. But I think I crushed them a bit too much. Will crushing grains too much cause a stuck fermentation due to a high percentage of unfermentables?
One thing I failed to do is to rack the beer to another primary and leave the trub behind. Would this be bad for the restart and should I separate the trub from the beer and repitch the Notty
This could definitely make matters worse. You don't want to rack your beer until it's done fermenting. That's not just trub down in the cake. It's also a good quantity of live yeast that you would be depriving your beer of. That's why swirling the fermenter to get it back into suspension is a good technique.
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