Stalled fermentation

SudsyGeraldine · Apr 13, 2011

I've got a five gallon batch of honey hefe in the fermenter. Pitched one vial of liquid yeast at 75* and ambient temp of the fermenter hovers at 66*. It took 24 hours and an extra (sanitary) stir just to get going. It never really got rolling super strong but started to kraeusen and all was well. i went to check in the next day and everything had stopped completely. Kraeusen was small and falling and there was no more air lock activity.
I have: raised the fermenter temp, shaken the fermentor in hopes of re-suspending fallen yeast.
Gravity readings are stable and indicate proper sugar content.
I'm left to pitch more yeast but am concerned about just adding another vial. I could brew a new batch and add some of the new to the old once it gets going but have no time for at least a week.

Thoughts please.

Yooper · Apr 13, 2011

What's the current SG?

SudsyGeraldine · Apr 13, 2011

Yooper said:
What's the current SG?

Just checked and it's actually lower than I thought. I'm embarrassed to actually say. I have either screwed up my mash or my starter was too big and full of ninja yeast. I probably didn't do myself any favors by freaking out and raising the temp either.
Any thoughts on adding fermentable sugars late?

Yooper · Apr 13, 2011

SudsyGeraldine said:
Just checked and it's actually lower than I thought. I'm embarrassed to actually say. I have either screwed up my mash or my starter was too big and full of ninja yeast. I probably didn't do myself any favors by freaking out and raising the temp either.
Any thoughts on adding fermentable sugars late?

Well, no. If it's done, that's great. Don't stir, or add anything. Just let it be. Stirring it can aerate/oxidize it, and if it's finished you don't want to add anything more to it.