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I checked OG last night and it seemed to have dropped to about 1.028-1.029. I gave it a taste and it actually tasted quite good. I think im going to bottle tonight and just deal with it as is. Should turn out just fine.

Update: Pitched a White Labs Irish Ale Yeast Starter last night in my batch that was stuck at 1.032. Started fermenting within an hour, airlock activity peaked at about 9-10 blips per minute, with a nice Krausen formed on the top. Checked it this morning, airlock activity has slowed, still...

Pitched a starter with White Labs Irish Ale Yeast last night in my stuck Oatmeal Stout and within an hour I had airlock activity and Krausen build up that has lasted all through the night and is still churning this morning as well. Excited to take a gravity reading when this puppy calms down...

Im seeking to fix a stuck fermentation with this starter, should I go ahead a pitch now into my stuck beer?

Here is a little more info, you can literally hear fizzing coming from the jug, bubbling now about 6-7 times per minute, a little bit of bubbles here and there on the surface.

Made my Yeast Starter about 21 hours ago. 3 cups water, 1.5 cups extra light DME. I had tin foil around the top of the gallon jug. When I came home today it looks about the same as it did this morning. I put an airlock on top of the jug and there is airlock activity, about 3 times per...

Would you expect High Krausen in about 24 hours or so with the amount I have made?

I got my Starter kit from local HBS. Im dealing with a Brewers Best Oatmeal Stout that had a 1.058 OG and is stuck at 1.032 right now. I have raised the temperature from 62 to 68, still no movement. Used Windsor Yeast, which according to Brewer Best is supposed to cut off a little early...

I emailed brewers best about this and I got a quick response. Guy said the yeast purposefully cuts off quickly in order to preserve some sweetness in this oateal stout, but that at 1.032, it cut off too quick. Recommended a yeast starter to get it going again, which I will be doing later this...

Im also going to gently stir the bottom of the carboy tonight, try and get the yeast back in suspension, then I'll try the yeast starter later this week. I'll keep this updated.

Will do, I'll let ya know how it goes. Thanks!

Ive had it at 70 degrees now for only about one day. When I move the carboy around to hopefully get the yeast back to work, I cant really get the bottom of the carboy moving, would it hurt anything to get something sanitary to actually STIR the bottom of the carboy where all the gunk and yeast is?

Ive ordered my supplies for a yeast starter as well, should be in in 2 or 3 days. My gravity right now is stuck at 1.032, whats yours at?

Ive done two Brewers Best Kits: English Pale Ale: Perfectly hit suggested final gravity, in bottle conditioning now, likely will turn out great. Oatmeal Stout: Stuck at 1.030, ordering supplies for a Yeast Starter to wake it back up, who knows what the final results will be.

Well, the dreaded curse of 1.030 has hit my Brewers Best Oatmeal Stout. Temperature had fallen down to 62 degrees and fermentation was stuck for 4 days. I moved it to a room and ive gotten the temperature up to 70 now and swished it around a bit, nothing happening though. So I called by...

I made an Oatmeal Stout from Brewer's Best. The Original Gravity was 1.058, target range for Final Gravity is 1.012-1.016...however Ive been stuck at 1.032 for 4 straight days now. I put in glass carboy to ferment on 11/29/10. It fermented pretty vigorously until 12/1/10, when it stopped...

I just did for the first time, neat to see the fermentation through glass. Just put the stopper in the carboy, instead of a airlock, put a hose in the hole of the stopper, ran the hose to a pitcher mixed with water and vodka. No problem.

Welcome! I live in the Chattanooga area, so Im not too far from ya.

Wow, that is quite low. As far as the beer tasting flat, no problem....it hasnt carbonated yet so that is supposed to taste flat. With regards to whether your gravity is "too low" what kind of beer is it?

For those keeping an eye on this Beer: I went ahead and used the full pound of Maltodextrin I had an original gravity of 1.058. Ive had it in for 3 days, took a reading and it is at 1.030. Will be interested to take another reading in 3 or 4 days.