So I brewed a strong scotch ale about a month and a half ago. I have brewed this recipe numerous times and never had any problems. OG was 1.084, made a starter. The plan was to keg 4 gallons and then age the other gallon on some oak. I was in a rush so I pulled a sample but didn't actually check it until later that evening when I got home. It was only at 1.038 and tasted very sweet. Ussually this recipe gets down to 1.017-20. I figure I will pick up some more yeast on my way home. Is it ok if I just pour a little in the gallon container and the rest into the keg? Or should I siphon the keg back into the carbon? Mash temp was 160 wyeast Scottish ale 1728. Any help would be great thanks
Stuck fermentation
- Thread starter Chomp
- Start date
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So I pitched a new pack of wyeast 1728 about 24 hours ago, I'm guessing there will be a longer lag time because of the lack of oxygenation in this situation. Any idea how long I should wait before trying other options? Also moved it upstairs, temp came up 2° to 66.
I'd give it a week and try it again. Repitching, honestly, probably won't fix it, your yeast wouldn't be dead after a month and a half, more likely than not there is something else in the conditions that is either slowing or stopping the yeast. Moving the beer to a warmer area may help though, but often times with a stuck fermentation there isn't much you can do, at this point you have done everything you can though.
flars
Well-Known Member
Mash temperature seems high enough to reduce fermentability. Did you mash at 160° with the previous brews?
I did, but I was not using my herms setup yet so maybe it was not as consistent of a mash temp.
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