maltoftheearth
Well-Known Member
I brewed an Imperial Stout two weeks ago, it started at around 1.080 and my Wyeast 1084 Irish Ale took it down to 1.035 and then stopped. Fermented at the low end of the temperature tolerance for the yeast.
Bit of an unusual situation, I brewed about 5.75 gallons and had to distribute the wort into a 6 gallon and a 3 gallon carboy before ferment.
Last night (2 weeks into fermentation) I found out the ferment was stuck (I have seen zero activity in the last few days so I combined the two beers into one vessel and shook the carboy vigorously in the hope of rousing a second fermentation. Left it at room temperature overnight. No such luck.
A friend has some Safale-04, I was thinking of proofing this and then adding to the carboy to try and get this at least down to 1.020. I also have champagne yeast but have tried that in the past with zero success. Any other suggestions? The beer tastes great, just too sweet and unbalanced at 1.035.
Bit of an unusual situation, I brewed about 5.75 gallons and had to distribute the wort into a 6 gallon and a 3 gallon carboy before ferment.
Last night (2 weeks into fermentation) I found out the ferment was stuck (I have seen zero activity in the last few days so I combined the two beers into one vessel and shook the carboy vigorously in the hope of rousing a second fermentation. Left it at room temperature overnight. No such luck.
A friend has some Safale-04, I was thinking of proofing this and then adding to the carboy to try and get this at least down to 1.020. I also have champagne yeast but have tried that in the past with zero success. Any other suggestions? The beer tastes great, just too sweet and unbalanced at 1.035.