Hi folks,
This is my first post, and I come cap in hand asking for advice.
I repitched a Wyeast 1388 Belgian Strong Ale yeast into an extract tripel recipe last week and after a day of good fermentation (about a bubble per second) things slowed down and stopped pretty quickly. Today I racked to secondary (I needed my primary for my next batch) and checked the gravity - 1.030.
So it looks like I have a case of stalled fermentation.
I've saved the trub in a sanitized jar, and I had the crazy idea that I could could let it settle, pour off the liquid, get hold of some of the viable yeast and make a starter with sterile water and brown sugar (or dextrose). I could then pitch this into my stalled wort, and get the gravity down further.
Is this a completely hare-brained scheme? Should I just go to the store and buy more yeast instead?
Your thoughts are very much appreciated.
Justin
This is my first post, and I come cap in hand asking for advice.
I repitched a Wyeast 1388 Belgian Strong Ale yeast into an extract tripel recipe last week and after a day of good fermentation (about a bubble per second) things slowed down and stopped pretty quickly. Today I racked to secondary (I needed my primary for my next batch) and checked the gravity - 1.030.
So it looks like I have a case of stalled fermentation.
I've saved the trub in a sanitized jar, and I had the crazy idea that I could could let it settle, pour off the liquid, get hold of some of the viable yeast and make a starter with sterile water and brown sugar (or dextrose). I could then pitch this into my stalled wort, and get the gravity down further.
Is this a completely hare-brained scheme? Should I just go to the store and buy more yeast instead?
Your thoughts are very much appreciated.
Justin