Repitching dry yeast....

[drathbone]

I have a batch at ~9 abv and 1.008 fg which is too sweet. I think my yeast has stalled as it's been 6 weeks and steady for several days.

I moved the carboy to a new, warmer location and will continue to check it, however if it doesn't restart I'm going to re pitch ec1118 (originally used Montrachet).

What's the best way to repitch dry yeast? Do I need to rehydrated or make a starter when re Pitching? And can I just transfer to secondary on top of it to avoid oxidation?

 

[IslandLizard]

Beer of 9% ABV at 1.008 is too sweet? What are you aiming at?

What kinda beer is it?
What yeast did you use? That's a tremendous attenuation already.

 

[jerbrew]

What they said ^^^

 

[Mackster]

If it IS 1.008 and around 9 abv then fermentation is finished. I don't think you can get sacc. started up in that environemnt. Maybe brett, but only if that is what you want from your beer.

 

[drathbone]

Sorry it's Edowrts Apfelwein. Never had one stalled but I did store it in a slightly colder area than usual since I didn't want it getting blasted with heat when the winter weather came around and the ac kicked in. I usually get it below 1.000 easy and it's typically extremely dry. This is very sweet and I wanted it to drop more.