Piotr
Well-Known Member
I have a doppelbock on WLP 833, it fermented from 1.080 only to 1.036.
I tried simple tricks like rousing the yeast, rising temperature, but it is dead stuck.
Now i have two options:
- accept it and get sweeter beer or
- add new yeast starter, the same or different yeast.
I have several Wyeast lager strains, best attenuator seems to be Bohemian Lager. Or - I can use American Ale yeast and finish fermentation in room temperatures.
What is your advice?
I tried simple tricks like rousing the yeast, rising temperature, but it is dead stuck.
Now i have two options:
- accept it and get sweeter beer or
- add new yeast starter, the same or different yeast.
I have several Wyeast lager strains, best attenuator seems to be Bohemian Lager. Or - I can use American Ale yeast and finish fermentation in room temperatures.
What is your advice?