I have porter that finished a bit high. 1.070-ish to 1.025. It's still pretty sweet, and I'd like to get a little more attenuation out of the yeast. I know that racking sometimes induces a little extra fermentation activity, but my beer is in a conical, and I don't have anything to rack 15+ gallons of beer into.
So, here's what I did: I dumped the yeast into a sanitized flask, then immediately poured it back into the beer (avoiding aeration at this stage). Hopefully I reinvigorated it a little, and it drops a few more points. As soon as it's below 1.020, I'll be happy.
If what I did affects nothing, it's still a decent beer. 6% ABV is nothing to scoff, and it does taste pretty nice.
I'll keep you posted.
So, here's what I did: I dumped the yeast into a sanitized flask, then immediately poured it back into the beer (avoiding aeration at this stage). Hopefully I reinvigorated it a little, and it drops a few more points. As soon as it's below 1.020, I'll be happy.
If what I did affects nothing, it's still a decent beer. 6% ABV is nothing to scoff, and it does taste pretty nice.
I'll keep you posted.