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SSBrew - 728
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  1. H

    RIS Stuck Ferment with Champagne Yeast.

    Cool, thanks smoking. I'm clearly still learning the finer points of the back half of brewing.
  2. H

    RIS Stuck Ferment with Champagne Yeast.

    Huh, there it is on page 62. Not too worried about it drying out, still quite sweet on the start. Guess ill try to bottle here in a few, with a towel and a mop near by while they condition. Thanks for the input everyone.
  3. H

    RIS Stuck Ferment with Champagne Yeast.

    I know now after starting this that a bigger pitch was needed in the beginning. Kinda bs I have to figure that out on my own outside of a book written for the purpose of brewing big beers. Thanks for the replies, if the needle doesn't move any more this week I may have to try the wlp099. My...
  4. H

    RIS Stuck Ferment with Champagne Yeast.

    Ive had this stout going for about 5 weeks now. Extract recipe from Adam Avery via Sam Calagione's Extreme Brewing. Hit the OG, 1.104, pitched with only one packet 1056, gravity within a week was 1.034. After no movement for a while asked my LHBS guy, he said try some champagne yeast,(Lalvin...
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