So I dont want to ramble to long so to sum up I brewed a big olde ale with a theoretical SG of 1.21. Mashed my grains at 148, and ended with a post boil gravity 0f 1.14. I siphoned 2 gallons of the 1.14 wort onto a 1.5 gallon yeast starter already in the fermenter I made from 2 vials of WLP099 high gravity yeast and added O2 for 2 minutes . To not try and shock the yeast i siphoned the remaining wort into sanitized into 1/2 gallon mason jars. I monitored the fermentation and continued to add 1/2 of the wort about every other day to the fermenter (when the wort was getting to high krausen). I repeated this process until i ran out of wort and then proceeded to add corn sugar that i boiled in water to the fermenter. I dont remember the gravity of the corn sugar off the top of my head but the gravity/volume ratio theoretically would raise the gravity of the wort to 1.21. I let the beer ferment for 2 months and I take a gravity reading and I am at 1.056. I let it sit for another month and still I am stuck at 1.056. I am trying to get the gravity down around 1.035if possible as the beer tastes really sweet right now.
To get the fermentation going again I have tried gently knocking the fermenter, warming it up, stirring the trub and I have still had no luck in getting the yeast to finish eating the sugars.
My next move is to make a 1 liter yeast starter and pitch it into the fermenter. My question is what yeast do you guys recommend? I know WY3711 (french saisson) is good for stuck fermentation but will the yeast be still be able to perform with the high level of alcohol in the fermenter? or should i be good to go trying it? Or is a better option to buy another vial of WLP099 high gravity yeast and try pitching that?
If you want to read more about the beer i am attempting to brew then here is the thread in which i started my discussions: https://www.homebrewtalk.com/showthread.php?t=526470
To get the fermentation going again I have tried gently knocking the fermenter, warming it up, stirring the trub and I have still had no luck in getting the yeast to finish eating the sugars.
My next move is to make a 1 liter yeast starter and pitch it into the fermenter. My question is what yeast do you guys recommend? I know WY3711 (french saisson) is good for stuck fermentation but will the yeast be still be able to perform with the high level of alcohol in the fermenter? or should i be good to go trying it? Or is a better option to buy another vial of WLP099 high gravity yeast and try pitching that?
If you want to read more about the beer i am attempting to brew then here is the thread in which i started my discussions: https://www.homebrewtalk.com/showthread.php?t=526470