I got some old malt extract from a friend and brewed a hazelnut brown two weeks ago. After pitching the yeast it fermented slowly for a few days and then quit. Gravity now reads 1.120 (don't have an OG b/ca my hydrom. was broken, but the recipe says the target OG is 1.052). Is there any way to kickstart it again? It's at about 68 degrees currently.
I have the same issue. I had a gingerbread ale that I did. It was a nutbrown base. I added 2lbs of malt extra which brought me to an OG of 1.072. My FG is 1.024. I had even repitched to get it going again and nothing worked. Some guys suggested that I should have added more nutrients before repitching because of the high alcohol environment.
Food for thought.
Also. Don't repitch with the same yeast strain. If you used an english yeast go with something different.
Yeah, sorry. Was distracted by a crying baby during original post. The current reading is 1.012. Yeast was Wyeast 1764 Pacman Ale. It was a 5 gallon batch with about 6 lbs. of extract. Maybe it's ok. It just tasted really sweet when I took the reading. Maybe it'll be better once it has some carbonation.