Canuck Chuck
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- Joined
- Nov 21, 2006
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Hello all,
I'm new to this group and I need a little help.
First of all, I consider myself an experienced all-grain brewer, but no master brewer whatsoever. I have built a HERMS and have been using it to make 10 GAL batches now for a few years.
I recently tried my hand at a lager (never thought the hassle was worth it), and I've got a stuck fermentation. It's been sitting there for over a month and the gravity is still at 1030. I used a Wyeast smack pack (American Lager).
I've got two hypothesis, the first is that I underpitched, the second is the I under-aerated.
What should I do?
I'm considering getting another smack pack, getting a starter going, then re-pitching. But I'm worried, wouldn't the low dissolved oxygen inhibit the propagation of new yeast cells?
Any help greatly appreciated, I'd hate to throw out 10 Gallons of beer!
Charles
I'm new to this group and I need a little help.
First of all, I consider myself an experienced all-grain brewer, but no master brewer whatsoever. I have built a HERMS and have been using it to make 10 GAL batches now for a few years.
I recently tried my hand at a lager (never thought the hassle was worth it), and I've got a stuck fermentation. It's been sitting there for over a month and the gravity is still at 1030. I used a Wyeast smack pack (American Lager).
I've got two hypothesis, the first is that I underpitched, the second is the I under-aerated.
What should I do?
I'm considering getting another smack pack, getting a starter going, then re-pitching. But I'm worried, wouldn't the low dissolved oxygen inhibit the propagation of new yeast cells?
Any help greatly appreciated, I'd hate to throw out 10 Gallons of beer!
Charles