mr x
Well-Known Member
This is the continuation of a nightmare brew documented here:
https://www.homebrewtalk.com/showthread.php?t=57625
My Three Pistoles clone now seems stuck. OG was 1.085. Looks pretty dead at 1.047. Not good. Temp was controlled at 72 deg.
I just racked to the secondary and stirred up a lot of yeast to carry over. I am also cranking up the temp to the high 70s to see if I can kick start it.
As part of a series of screw ups, I didn't get this beer aerated as well as I usually do because I dropped my aerator in the carboy. I did use a 3 litre starter that looked really healthy. But maybe the under-aeration didn't help.
I am wondering if I can use some Montrachet dry wine yeast to finish this beer? I have some of this and some Saf-05. I have heard of people using champagne yeast. Do they just dump the wine yeast? I know JZ recommends using beer yeast at high krausen to finish a beer.
Any suggetions welcome.
https://www.homebrewtalk.com/showthread.php?t=57625
My Three Pistoles clone now seems stuck. OG was 1.085. Looks pretty dead at 1.047. Not good. Temp was controlled at 72 deg.
I just racked to the secondary and stirred up a lot of yeast to carry over. I am also cranking up the temp to the high 70s to see if I can kick start it.
As part of a series of screw ups, I didn't get this beer aerated as well as I usually do because I dropped my aerator in the carboy. I did use a 3 litre starter that looked really healthy. But maybe the under-aeration didn't help.
I am wondering if I can use some Montrachet dry wine yeast to finish this beer? I have some of this and some Saf-05. I have heard of people using champagne yeast. Do they just dump the wine yeast? I know JZ recommends using beer yeast at high krausen to finish a beer.
Any suggetions welcome.