I have an imperial stout that after 10 days has only gone from 1.094 to 1.054. It had been in an inkbird controlled chest freezer @ 64 degrees. I took it out, shook it and put it in a closet where it is now warming up to probably around 70 degrees. Is that going to get the yeast going again or what should I do?
Kick start yeast?
- Thread starter dendron8
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First, did you check with a refractometer or a hydrometer? That makes a huge difference.
How much yeast did you pitch at the beginning? And which strain?
What I would do if it's really truly stalled is to make a new beer, and then rack the stout onto the yeast cake, but only if it's really truly stalled.
I finally got frustrated and just set the fermentation bucket in the garage. After a day the temp read 80.. And now I see airlock activity.
I am concerned at that temp it may produce off flavors, but at least the yeast finally woke up
I am concerned at that temp it may produce off flavors, but at least the yeast finally woke up
SlitheryDee
General Manager
You probably could just put it back in your fermentation chamber at a somewhat higher temperature. Fermentis' specs sheet recommend that you ferment between 59F and 68F. They also state that this particular yeast is a low attenuation strain, so maybe it'll take a while to get to FG.
Thanks slitherydee. You are right, I could do that but there's already a smash ipa in there
Low temperature, high gravity, low attenuation strain make for a rough combination. I would do my best to keep it between 68-70.
