I brewed a stout on August 1st and pitched a starter of WLP090 on that day. The OG was 1.066 and the FG was to be around 1.014 or so. The fermentation stalled out at 1.030 after about a week and despite my efforts to getting restarted, it hasn't changed in about 3 weeks. I'd like to go ahead and bottle it but I'm worried that 1) there might not be enough yeast to carb it or 2) I will create bottle bombs by adding more sugar. What do you guys suggest?
My efforts to restart the fermentation were, I warmed it up from the ferm temp of 64 degrees to about 70 degrees, after a week I also added half a pack of US-05 yeast. A week later when nothing happened I racked it off the cake to a new carboy where it sits today, still at 1.030. All measurement taken with a hydrometer.
My efforts to restart the fermentation were, I warmed it up from the ferm temp of 64 degrees to about 70 degrees, after a week I also added half a pack of US-05 yeast. A week later when nothing happened I racked it off the cake to a new carboy where it sits today, still at 1.030. All measurement taken with a hydrometer.