Originally Posted by Gabe
I have never had a problem fermenting any of my beers, but then again I always ferment my Belgian beers during the warmer months so I do belive it is a temp thing. I will build another starter and add the heating pad and then pitch.
Before you toss another $6-$7 into the fermenter, why not stir it up to rouse the yeast and warm it? They might spring back into action, you never know...
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)