Hi everyone,
Had a 3 gallon batch that started at 1.103. Hopville estimated it would come down to 1.023. I stirred the **** out of it and pitched 1 pack of nottingham (I know... not enough). It fermented hard for a few days then the airlock stopped. I checked the gravity to see where it was and it was at 1.036. Assuming that it had stalled due to the fact that it was about 8.5% alcohol, I ran to the local homebrew store. He gave me a pack of champagne yeast and said stir the heck out of it and pitch the 5g pack of ec-1118. I was concerned because I knew that if fermentation didn't start back up I would be stuck with an oxidized and trashed beer.
24 hours later... and 2 hours after I got it warmed up from 59 degrees to 70... it is still sitting with no movement. The gravity actually reads higher now, but I assume that could be because it isn't as settled as it was before (It has a lot of sludge coca powder in it that was settled to the bottom and since I stirred it it didn't have as much time to settle this round). But none of that really matters I guess if the yeast doesn't pick back up and use all the oxygen.... what do you guys think? Dump and give it another go?
Thanks
Had a 3 gallon batch that started at 1.103. Hopville estimated it would come down to 1.023. I stirred the **** out of it and pitched 1 pack of nottingham (I know... not enough). It fermented hard for a few days then the airlock stopped. I checked the gravity to see where it was and it was at 1.036. Assuming that it had stalled due to the fact that it was about 8.5% alcohol, I ran to the local homebrew store. He gave me a pack of champagne yeast and said stir the heck out of it and pitch the 5g pack of ec-1118. I was concerned because I knew that if fermentation didn't start back up I would be stuck with an oxidized and trashed beer.
24 hours later... and 2 hours after I got it warmed up from 59 degrees to 70... it is still sitting with no movement. The gravity actually reads higher now, but I assume that could be because it isn't as settled as it was before (It has a lot of sludge coca powder in it that was settled to the bottom and since I stirred it it didn't have as much time to settle this round). But none of that really matters I guess if the yeast doesn't pick back up and use all the oxygen.... what do you guys think? Dump and give it another go?
Thanks