So my o.g. on my barleywine was 1.115 I used Wyeast 1945 neobrittania yeast. Now my fermentation has stalled at 1.068! I was planning on using champagne use after, but this is too high. How do I rectify this situation? Any input would be appreciated
D0ug said:How long has it been going, and what is the temp?
martinator35 said:how much yeast did you pitch? what method of aeration did you use? have you taken readings over multiple days?
nasa258e said:1 package in a one liter starter. However, under advisement of the owner of my lhbs I only added half of the concentrated wort when I pitched and then added the rest of it the next day. I realize that that is likely what caused the problem
1 package in a one liter starter. However, under advisement of the owner of my lhbs I only added half of the concentrated wort when I pitched and then added the rest of it the next day. I realize that that is likely what caused the problem
D0ug said:I would at least let it go for a few more days and check the gravity again before pitching any more yeast. If it is still at 1.068 on Monday then I would consider adding some more yeast.
my .02
So my o.g. on my barleywine was 1.115 I used Wyeast 1945 neobrittania yeast. Now my fermentation has stalled at 1.068! I was planning on using champagne use after, but this is too high. How do I rectify this situation? Any input would be appreciated
6 days, but all bubbling has stopped. It was at about 71 degrees
1 package in a one liter starter. However, under advisement of the owner of my lhbs I only added half of the concentrated wort when I pitched and then added the rest of it the next day. I realize that that is likely what caused the problem
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