Adding Yeast To Stuck Fermentation

[MaplePaddle]

I have a high gravity, dark beer that seems to have stalled out. I'm thinking of adding dry yeast. Any advice?

 

[Queequeg]

First off before adding new yeast, try rousing the existing yeast by gently swirling the fermenter and then warm the fermenter up. This may restart things but IME your get a couple of points this way.

If you are adding more yeast hydrate first then draw some of you wort off the main fermentation avoiding oxygenating it and mix it with the rehydrated yeast, leave a couple of hours and the add to the main fermentation.

For example rehydrate 1 pack of yeast with 150ml of warm water, then after the yeast is foaming, draw off 100ml of the main fermentation and combine with the starter. The add the the main fermentation.

Also you might want to choose a robust ferementer that is capable of chewing through things the primary yeast can't, using liquid yeast would open your options here.

 

[MaplePaddle]

Sounds like great advice. Thank you.

 

[Comfort_Zone]

What was your OG, what's your current SG, and which yeast did you use?

 

[MaplePaddle]

OG 1.098
Last reading...1.036
Predicted FG 1.020

 

[Kee]

OG 1.098
Last reading...1.036
Predicted FG 1.020

What yeast are you using, what yeast are you contemplating pitching, and what is the fermentation temperature?

 

[MaplePaddle]

Wyeast 1084.

 

[Kee]

Wyeast 1084.

I've never used that yeast, but if the beer still has some yeast suspended it's always worth a shot to raise the temperature. I'd even consider going a few degrees outside the recommended range.

 

[MaplePaddle]

I added Nottington yeast following Queequeg advice. Airlock activity for 3 days now. Time will tell how much of a drop I get and if I get any off flavours.