I've got an interesting stuck fermentation. I brewed a 1.080 Tripel 10 days ago. Everything went great and I pitched a decanted 3L stir plate starter of WLP550 at about 64F. I had about a gallon of extra wort/trub left over and pitched a tiny 6 month old stored bit of WLP550 in that. The gallon stayed in the house at about 70F and the full batch went into the temp controlled chest freezer.
My fermwrap malfunctioned on the big batch and dropped to 59F in the first 12 hours. I fixed the issue, swirled the fermenter and had the temp up to 64 in a couple hours. Active fermentation soon began the next day and I thought all was well. I went ahead and raised the temp one degree a day up to 70F as planned.
After 10 days, the way under pitched gallon is sitting at 1.012 (tasting great) and the big batch is hung up at 1.036 and waaay sweet.
So what to do? I swirled it up really well and raised the temp to 74F, but am doubtful. And how does a few ml of old yeast ferment out the same wort completely? Will a packet of rehydrated US-05 or Nottingham do anything?
My fermwrap malfunctioned on the big batch and dropped to 59F in the first 12 hours. I fixed the issue, swirled the fermenter and had the temp up to 64 in a couple hours. Active fermentation soon began the next day and I thought all was well. I went ahead and raised the temp one degree a day up to 70F as planned.
After 10 days, the way under pitched gallon is sitting at 1.012 (tasting great) and the big batch is hung up at 1.036 and waaay sweet.
So what to do? I swirled it up really well and raised the temp to 74F, but am doubtful. And how does a few ml of old yeast ferment out the same wort completely? Will a packet of rehydrated US-05 or Nottingham do anything?