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Reducing final gravity

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strangecarr

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Hi,

My porter started out at 1.048 and has stopped fermenting at 1.020. It seems a bit high - I read somewhere that giving the brew a gentle stir in the primary may rouse some yeast and lower the gravity a bit. Is this advisable? Or are there any other methods?

Thanls
 

Iordz

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I use glass carboys, so I just roll it around, gently, to re-suspend the yeast. It also helps if you bring the temperature up to around 75F.
 

cheezydemon

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+1 Temps play a huge part. Nothing wrong with a long slow fermentation, but if you really think it is stuck, moving it to a warmer spot will probably stir it up enough.

What yeast did you use?
 

shafferpilot

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+1 on temp. In the earlier part of fermentation, mid 60's seems fine, but then the yeast poop out early. Get it in a warmer area for a day, then give it a swirl.
 

nyer

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I'm having the same problem with my porter. So far a couple of days at about 68 degrees hasn't changed it.
 
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