Moonlighter
Well-Known Member
I brewed a high gravity extract Porter a while back. It sat in my temperature controller at 62-64 degrees for 10 days (Wyeast 1084), where by all visible aspects it went through a vigorous fermentation. High, healthy krausen that peaked in 3 days and slowly ebbed to day 10. OG 1.084, 5 gallon batch. I can provide the recipe if that helps. Expected final gravity: 1.022
On day 10 I removed the carboy from temperature control and allowed the temperature of the beer to rise to 68 degrees. I find this helps get those last couple points of gravity.
Anyhow, fast forward to week 3. I take my first post fermentation gravity reading and get... 1.040.
So, I swirl and wait another week and get... 1.038. I think I'm stuck.
I did some research and it was suggested that I hydrate some S-04 and repitch.
I know this topic has been discussed a hundred times; I'm just asking, is there anything I should re-try before repitching. Note: The recipe already called for amylase, so I don't want to add any more.
Thanks
On day 10 I removed the carboy from temperature control and allowed the temperature of the beer to rise to 68 degrees. I find this helps get those last couple points of gravity.
Anyhow, fast forward to week 3. I take my first post fermentation gravity reading and get... 1.040.
So, I swirl and wait another week and get... 1.038. I think I'm stuck.
I did some research and it was suggested that I hydrate some S-04 and repitch.
I know this topic has been discussed a hundred times; I'm just asking, is there anything I should re-try before repitching. Note: The recipe already called for amylase, so I don't want to add any more.
Thanks