Well, what now?

[duskb]

A few weeks ago I posted this thread:

https://www.homebrewtalk.com/f163/bock-226162/
and
https://www.homebrewtalk.com/f14/gravity-question-222046/

To sum it up, it was a Bock using WL SF Lager that had stalled out at 1.03. Despite multiple efforts to revive the lager (including adding more yeast) I had to give up and get the beer off the yeast. Last night, when it came time to keg, I discovered I was at least 1/4 to 1/2 gallon short. I didn't top off with enough water.

There were quite few variables the could have screwed with my FG.

1. The temp was elevated due to yeast style.
2. The OG came out too high to begin with, due to top off miscalculation.
3. The starter was weak.
4. The batch of extract I used had been discovered by the brew store to "stall out" early in their tests too.

Since it appears I didn't add enough water at the beginning of the ferment how bad of an idea is it to add more water to get me up to 5 gal? Maybe by doing this it would dilute the gravity and end up getting me closer to my proper FG anyways? What do you think about that idea?

Also, it's been suggested that I add wine yeast and let the keg ferment for awhile more. At this point the keg went into a 38 degree kegerator and it's been chilled to the point where I'm sure the original yeast have fallen anyways. It might not be worth it, especially since the original yeast calls for 60 degree temps, not 38.

What would you do?

 

[stellaontap]

I would keg, carb and drink this baby and move on to the next batch. I had this happen to me once and there was nothing I could do to revive the fermentation (I think I had a few issues with mash termp, fermentation temp etc.). It wasn't my best brew ev er but it was still beer.....and the longer it aged the better it got.

Eric

 

[rjwhite41]

Wow this has been one stubborn brew for you. You could take the easy way out and just give up, I can't say I wouldn't do the same thing. I wouldn't top up with any water but if you want to try to get those last 10-15 points down I would get an extremely attenuative yeast (I would probably grab an american ale type yeast), make a starter (this could make up for the extra volume) and pitch it at high krausen. Ferment at the high end of the temperature range and hope for the best. I know you said that you rehydrated some notty in one of those threads but if you get a yeast at high krausen it should be a lot more capable then any rehydrated dry yeast. Good luck and I hope the next beer goes a lot smoother.