High FG low Fermentation temp fix

[flyingd54]

I have a brewing partner and we recently moved all operations to his much more brew-friendly bachelor pad. We also switched to kegging about the same time and noticed a sweetness in our first few batches, which we guessed to be unfermented sugars which had not fermented during bottle conditioning. After adjusting recipes accordingly, we have now identified a fermentation temp issue that is more likely responsible.

We had been fermenting in his finished basement and once the weather warmed up to no longer require heating, we realized that the basement was hanging in the low 50's. Our FG was noticeably high and I'm guessing it's a result of the low fermentation temps. We still racked to kegs but the sweetness remains. The next batch is an obvious fix, but I'm wondering if there is a way to restart fermentation after kegging. Is it as simple as returning the keg to optimal fermentation temps or do I need to re-pitch? This was a double batch, so I'd hate to have 10 gal of Yooper's DFH clone get tarnished.

 

[Calder]

You should be OK with just raising the temp. It may take a while as you probably are low on yeast count. However, there will still be yeast in there and it will eventually get down.

Take a gravity sample now (let go flat and measure gravity), then repeat after a few weeks at room temp, and see if there is any diffreence.

 

[flyingd54]

Thanks Calder. By chance, I ran into the owner of a small startup local brewpub last night. He suggested I re-pitch but said I should use champaign yeast due to the alcohol tolerance. I had not even thought of that. He also advised to add 1/2 lb of corn sugar.

I think I will forgo the re-pitch and try just the warmup. 1.025 is just a few points above my estimated FG (7+%ABV). If it doesn't work, I'll just settle for a sweeter batch this time. Thanks again.

 

[bigdongsr94]

this sounds like you are all set however i have no experience warming a beer back up to ferment more and i would never do that. A DF clone songs good, even sweet. I guess it prob wont get bad from warming up but that scares me.