meschaefer
Well-Known Member
I have what i think is a stuck fermentation. One week ago I brewed 10 gallons of an ESB with an initial gravity of 1.058. I used the large WYEAST London Ale, but do to a screw up, I was not able to step it up. So I under-pitched. To make matters worse, it got really hot last week and I had trouble keeping the fermentation temp down. I think I averaged 72 degrees.
I was transferring to a secondary this weekend, and had a specific gravity of 1.024, obviously a problem.
What I was thinking of doing is re-pitching. I grabbed a Mason Jar and sanitized it with Iodophor. I then siphoned some the slurry/trub mix at the bottom of the fermenter into the jar, covered it and put it in my Fridge last night. I was thinking of making a starter with some of the trub/slurry mix and then re-pitching that. Any thoughts.
I was transferring to a secondary this weekend, and had a specific gravity of 1.024, obviously a problem.
What I was thinking of doing is re-pitching. I grabbed a Mason Jar and sanitized it with Iodophor. I then siphoned some the slurry/trub mix at the bottom of the fermenter into the jar, covered it and put it in my Fridge last night. I was thinking of making a starter with some of the trub/slurry mix and then re-pitching that. Any thoughts.