Skacorica
Well-Known Member
So, I posted a while back, I had my first stuck fermentation ever. It was a tripel that I pitched a large starter of trappist yeast in to start. When it stuck at 1.060 from 1.092, I stirred, moved ot warm env, and it got down a bit more, stuck again, finally racked onto a S-05 yeast cake from my pliny, got down to 1.030, stuck again at 1.030. Now, I tried racking onto my cider (champagne yeast cake) and not a damn thing happened.
What now? if it was a stout or something I would say hurray dessert stout, whatever....but a lightly hopped tripel? Damnit
What now? if it was a stout or something I would say hurray dessert stout, whatever....but a lightly hopped tripel? Damnit