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I had it at 85 for two weeks but it didn't do anything after about 5 days.

I made a saison OG -1.081 It has stalled at 1.040; I was using Wyeast 3427. I am going to attempt to finish it up with dry champagne yeast. Is it possible to syphon off some of the partially fermented wort and make a starter using that, or should I do it more traditionally?

Thank you much. Such an interesting fermentation. I have never seen primary end so quickly.

Hi guys, Pitched at 70F, rose to 85 over the course of the next day. Very violent aromatic fermentation. Next day it appeared primary fermentation (or at least the violent krausening stuff) had ended. Now my hydrometer reading is dropping very very slowly day by day. No airlock activity (I...

Hey guys, My bad here. It's been going for a little over a month. It's those two weeks that I haven't gotten the grav to drop. It's looking like my answer is that my yeast went dormant and now I need to repitch.

I made a belgian quad (AG). The OG (adjusted to include the sugar additions) was 1.119. The est FG (in beersmith) was 1.024. However, I did use 1/2 lb of caravienne and 1/2 lb of cara-pils, and I've noticed beersmith isn't great at recognizing the unfermentable sugars in a recipe. My gravity...

hahaha, yeah this thing is a beast. I'll see what starts to happen at higher temperatures, and then we'll see if I have to make a big starter and repitch some yeast. Thanks man!

Grav is @ 1.042. It did flocculate, I think it's been a little over three weeks now. I just started working on the temp, so I'll aim for 72-73ish and give it a nice rousing. Thanks so far guys!

hmmmm, but I don't think 68-70 could be too cool, for the 3787 at least.

So.... my fermentation seems to be stuck for my Quad. I used Wyeast Trappist High Grav, and have since pitched dry champagne yeast to try to finish up fermentation. The champagne yeast has produced no krausen and seems to be going nowhere. Furthermore - The simple syrup that I started...