AxDxMx
Active Member
Before you ask, I would RDWHAHB, but none of my batches have turned out. So I have real reason to worry, but I'm optimistic anyway. 
My sanitation on this one was extremely thorough, so I'm not worried about it from that standpoint, but it's been fermenting in the lower 60s for roughly 7.5 days now. I checked the gravity yesterday and it was sitting at 1.020. Now this wouldn't necessarily be a problem, but I'm brewing Midwest's Irish Red Ale, and FG is supposed to around 1.010. I tasted the sample and it tastes like beer(!), which is more than I can say for my other brews. But it's still too sweet, and needs to ferment out a little more. The yeast seem to have dropped out of suspension, so I'm assuming I'm probably stuck. I can't remember the type of yeast I used off the top of my head, but it was the regular dry yeast option, and I did rehydrate it, and give it a kick start with a teaspoon of sugar (which is the only thing I forgot to sanitize in the whole recipe). I was hoping to have this bottled by this coming Saturday at the absolute latest, to give it 2 weeks time to carb up and share with friends at a big get together in February. What should I do to get my fermentation going again? I could move it to a warmer area, but I'm actually thinking part of my problem may be in the fact that I continually forget to aerate my wort. I siphoned from kettle to glass carboy, and that was it for aeration other than swirling it around a bit in the carboy (no splashing). My 2nd batch turned out terrible tasting and was dumped, but also bottomed out at 1.020 and I let it sit for 2 months. So what should I do, and is there even anything wrong?
My sanitation on this one was extremely thorough, so I'm not worried about it from that standpoint, but it's been fermenting in the lower 60s for roughly 7.5 days now. I checked the gravity yesterday and it was sitting at 1.020. Now this wouldn't necessarily be a problem, but I'm brewing Midwest's Irish Red Ale, and FG is supposed to around 1.010. I tasted the sample and it tastes like beer(!), which is more than I can say for my other brews. But it's still too sweet, and needs to ferment out a little more. The yeast seem to have dropped out of suspension, so I'm assuming I'm probably stuck. I can't remember the type of yeast I used off the top of my head, but it was the regular dry yeast option, and I did rehydrate it, and give it a kick start with a teaspoon of sugar (which is the only thing I forgot to sanitize in the whole recipe). I was hoping to have this bottled by this coming Saturday at the absolute latest, to give it 2 weeks time to carb up and share with friends at a big get together in February. What should I do to get my fermentation going again? I could move it to a warmer area, but I'm actually thinking part of my problem may be in the fact that I continually forget to aerate my wort. I siphoned from kettle to glass carboy, and that was it for aeration other than swirling it around a bit in the carboy (no splashing). My 2nd batch turned out terrible tasting and was dumped, but also bottomed out at 1.020 and I let it sit for 2 months. So what should I do, and is there even anything wrong?
