Hey everyone, first post on here. I've been homebrewing for awhile now and I occasionally will find myself looking around this forum for answers but this time I think I actually need to ask a question.
I brewed a classic american pilsner back in the middle of January. I pitched WLP 840 and 800 in equal amounts, should've been about 350-400 billion cells of each in 10 gallons of wort. Well the problem is my refrigerator is in the garage which isn't insulated well and it was/is cold out. I have a temperature controller set to 42 degrees for primary but obviously refrigerators aren't magic and the ambient temp was right about 35 so the refrigerator was also 35. I pitched the yeast while the beer was probably in the 50 range, it was warmer than the ambient temperature but still rather cold. Then it went into the 35 degree refrigerator. It appears the yeast has multiplied since I have a 3 inch cake on the bottom of the carboy but the gravity has only moved to 1.040 from about 1.050 since I pitched about 4-5 weeks ago. The temp now is about 41. So my question is, if I warm it up to say 45-50 and bring the fridge inside, will the yeast be able to restart fermentation on their own or will I need to repitch a starter?
Also, in the course of brewing this pilsner, I ran out of propane and I didn't quite get the 60 minute boil I was going for(around 50-55 if I remember correctly). I'm not worried about my hop schedule, I'm mainly worried about whether I got complete sugar conversion. Is there an easy way to check this now that it's this late in the game?
Thanks for reading my long winded ramblings and thanks in advance for any advice/suggestions you might have.
I brewed a classic american pilsner back in the middle of January. I pitched WLP 840 and 800 in equal amounts, should've been about 350-400 billion cells of each in 10 gallons of wort. Well the problem is my refrigerator is in the garage which isn't insulated well and it was/is cold out. I have a temperature controller set to 42 degrees for primary but obviously refrigerators aren't magic and the ambient temp was right about 35 so the refrigerator was also 35. I pitched the yeast while the beer was probably in the 50 range, it was warmer than the ambient temperature but still rather cold. Then it went into the 35 degree refrigerator. It appears the yeast has multiplied since I have a 3 inch cake on the bottom of the carboy but the gravity has only moved to 1.040 from about 1.050 since I pitched about 4-5 weeks ago. The temp now is about 41. So my question is, if I warm it up to say 45-50 and bring the fridge inside, will the yeast be able to restart fermentation on their own or will I need to repitch a starter?
Also, in the course of brewing this pilsner, I ran out of propane and I didn't quite get the 60 minute boil I was going for(around 50-55 if I remember correctly). I'm not worried about my hop schedule, I'm mainly worried about whether I got complete sugar conversion. Is there an easy way to check this now that it's this late in the game?
Thanks for reading my long winded ramblings and thanks in advance for any advice/suggestions you might have.