Hello,
I have a fermentation that has apparently stalled - After reading the forums here I've tried swirling, increasing the temp, adding new yeast in the form of adding some of another fermenting batch. This was for a seasonal ale. My OG was 1.070, the target 1.014 but I'm at 1.035. Its been steady at 1.035 for 14 days. The suggested ferment time was 14 days and I'm now on day 28. Not sure what to do next - cold crash and bottle, add more yeast, chuck it, other? Fermentation temps started at 64F and maintained for 14 days, then increased to 68F, now at 59F.
If I bottle, should I add the recommended amount of priming sugar or cut it down since there is more sugar than anticipated? Would I need to add a pinch of additional yeast?
Thank you!
I have a fermentation that has apparently stalled - After reading the forums here I've tried swirling, increasing the temp, adding new yeast in the form of adding some of another fermenting batch. This was for a seasonal ale. My OG was 1.070, the target 1.014 but I'm at 1.035. Its been steady at 1.035 for 14 days. The suggested ferment time was 14 days and I'm now on day 28. Not sure what to do next - cold crash and bottle, add more yeast, chuck it, other? Fermentation temps started at 64F and maintained for 14 days, then increased to 68F, now at 59F.
If I bottle, should I add the recommended amount of priming sugar or cut it down since there is more sugar than anticipated? Would I need to add a pinch of additional yeast?
Thank you!