I've got an amber ale that's been in primary for 3 weeks and seems to be stuck at 1.020. I had it in a ferm chamber set to 66F and I believe it stayed there for a few days but my basement then dropped to around 60F. The yeast was rehydrated, OG was1.060, and the wort was oxygenated with pure O2 so I don't think there are any other suspects for stopping at 1.020. Obviously 60F is in the range for us-05 but could a drop of a few degrees have put the yeast to sleep?
Regardless, would love input on my best options: I already brought the bucket to a 68F room and roused it slightly. Should I wait to see if that does the trick (it's been 3 weeks since pitching)? I also have a spare sachet of us-05--is it worth pitching some or all of that to help out?
Thanks!
Regardless, would love input on my best options: I already brought the bucket to a 68F room and roused it slightly. Should I wait to see if that does the trick (it's been 3 weeks since pitching)? I also have a spare sachet of us-05--is it worth pitching some or all of that to help out?
Thanks!