Hello everyone,
Around one month ago I tried brewing a one gallon batch of Belgian red ale using Belgian Abbey II Yeast (Wyeast 1762).
OG was 1.045, which sounded fine at the time, however after 14 days it had only reached 1.030.
Waited for another 7 days, while rousing the wort once a day, but still the gravity remained at 1.030.
Added a pinch of DAP, waited another week, but still no change.
My question is, how should I move forward?
Is it worth re-pitching yeast or should I just dump the whole batch?
I was thinking of souring it, but not sure if this is a good idea for a beginner or even possible at this point.
Any suggestion is welcome
Around one month ago I tried brewing a one gallon batch of Belgian red ale using Belgian Abbey II Yeast (Wyeast 1762).
OG was 1.045, which sounded fine at the time, however after 14 days it had only reached 1.030.
Waited for another 7 days, while rousing the wort once a day, but still the gravity remained at 1.030.
Added a pinch of DAP, waited another week, but still no change.
My question is, how should I move forward?
Is it worth re-pitching yeast or should I just dump the whole batch?
I was thinking of souring it, but not sure if this is a good idea for a beginner or even possible at this point.
Any suggestion is welcome