NevermoreBrew
Well-Known Member
So there are a lot of threads on here about stalled fermentation but I couldnt find any quite like my situation. Im brewing an american hefe. the OG was 1.061. Its had been fermenting for about a week and a half and I racked it into the secondary as the fermentation slowed. But i think i racked it too soon. The fermentation has seemed to stall about .004 from where it should be (1.021 should be (1.017). Tried stirring it up a little today to see if it would restart but no success. I tasted a sample and it did taste a little too sweet. Any suggestions? should i pitch some more yeast? If so what would you recommend? Id prefer to not have to spend the $7 to buy the same yeast again but I guess I will if i have to. I used White Labs WLP320 yeast (american hefe) to start with. Thanks