gdwolfe273
Well-Known Member
I brewed an English barleywine about 2.5 months ago and got busy and didn't check the gravity for a while. It started at 1.127 and now seems to be stuck at 1.033. I was hoping to get around 1.021 as my FG.
I used yeast nutrient, plenty of O2 from the can (30 seconds on day 1 and a minute on day 3). I used a 007 dry English ale yeast cake from a 5 gallon batch of ESB that had just finished fermenting.
Any advice on this? Not sure if it is possible to get it restarted by pitching a new yeast starter with higher gravity tolerance. Also not sure if shaking it to rouse the yeast or shoving more O2 into it would be a good idea and could risk oxidation at this point.
Any help is appreciated!
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I used yeast nutrient, plenty of O2 from the can (30 seconds on day 1 and a minute on day 3). I used a 007 dry English ale yeast cake from a 5 gallon batch of ESB that had just finished fermenting.
Any advice on this? Not sure if it is possible to get it restarted by pitching a new yeast starter with higher gravity tolerance. Also not sure if shaking it to rouse the yeast or shoving more O2 into it would be a good idea and could risk oxidation at this point.
Any help is appreciated!
Sent from my iPhone using Home Brew