So I know this may belong in the beginners forum, but I'm putting it here as I don't feel much like a noob anymore (so please move if I'm wrong). Anywho, I brewed up an Imperial Cream Stout about 4 weeks ago (recipe here) that came out to an OG of 1.099.
I pitched two packets of S-04 directly onto the wort per the directions on the yeast packet. For the first two weeks, the wort was between 64 and 66 degrees. I took a sample two weeks ago and the gravity was 1.052. Tonight, it was 1.051. I've let the beer come up to 70 degrees. I've been giving the fermenter a gentle shake (basically just twisting the fermenter firmly back and forth) every few days.
Is it possible that the fermentation is stuck? If so, should I just pitch another packet of S-04? Champagne yeast? I'm out of ideas...I plan on letting the brew sit for a while yet, so time isn't a factor. I just don't want to come back in 2 months to find the gravity in the same place it is now.
Thanks!
Bob
I pitched two packets of S-04 directly onto the wort per the directions on the yeast packet. For the first two weeks, the wort was between 64 and 66 degrees. I took a sample two weeks ago and the gravity was 1.052. Tonight, it was 1.051. I've let the beer come up to 70 degrees. I've been giving the fermenter a gentle shake (basically just twisting the fermenter firmly back and forth) every few days.
Is it possible that the fermentation is stuck? If so, should I just pitch another packet of S-04? Champagne yeast? I'm out of ideas...I plan on letting the brew sit for a while yet, so time isn't a factor. I just don't want to come back in 2 months to find the gravity in the same place it is now.
Thanks!
Bob