cernst151
Well-Known Member
I know that there are some threads on stuck fermentation out there but I've already tried a lot of the suggestions out there and I want to know if there's anything left I can do.
It was a stout recipe I've used before and it was the second time (first generation) I've used recycled Safale 05 from another batch (the other batch that used that recycled yeast went down below my target FG in 1 week). I made a starter with 2 cups water and .5 cup DME and had let it sit a few days to get going.
This is a coffee stout, partial mash. I don't have the recipe in front of me but I'll try to post it tonight when I get home. It started around 1.08 or 1.09 OG and went down to 1.044 in the first week then stopped. I gave it a few days then stirred up the trub and it started bubbling again and got down to 1.036 over the course of a week. After another week it was still 1.036.
At the advice of my LHBS I pitched a pouch of Saisson yeast to clean it up and after a week it's down to 1.034. I've stirred again and added about 1tsp (it's all I had) of yeast nutrient. The only other suggestions I've seen that I haven't tried are to add sugar and yeast hulls and I may do that tonight.
Any other suggestions would be greatly appreciated. I bottle in glass and don't want any bottle bombs. If I bottle this as is am I going to have beer and glass shards all over my basement?
It was a stout recipe I've used before and it was the second time (first generation) I've used recycled Safale 05 from another batch (the other batch that used that recycled yeast went down below my target FG in 1 week). I made a starter with 2 cups water and .5 cup DME and had let it sit a few days to get going.
This is a coffee stout, partial mash. I don't have the recipe in front of me but I'll try to post it tonight when I get home. It started around 1.08 or 1.09 OG and went down to 1.044 in the first week then stopped. I gave it a few days then stirred up the trub and it started bubbling again and got down to 1.036 over the course of a week. After another week it was still 1.036.
At the advice of my LHBS I pitched a pouch of Saisson yeast to clean it up and after a week it's down to 1.034. I've stirred again and added about 1tsp (it's all I had) of yeast nutrient. The only other suggestions I've seen that I haven't tried are to add sugar and yeast hulls and I may do that tonight.
Any other suggestions would be greatly appreciated. I bottle in glass and don't want any bottle bombs. If I bottle this as is am I going to have beer and glass shards all over my basement?