Stuck fermentation
Posted: Sun Feb 03, 2019 4:30 pm
About 2 weeks ago, I brewed my own recipe of Mexican Hot Chocolate Stout. It had, among other things like lactose, maltodextrin and cumin, about a pound of actual melted chocolate. The original gravity was 1.061, I pitched 2 packets of dry yeast (Safale)and after a week of pretty intense activity the gravity had dropped to 1.040. I let another week go by and figured that the time had come to keg it. There was a lot of trub still floating on the surface, so I dumped the ball of trub and drained the keg to a sanitized keg. I tested it and to my surprise, I was still at 1.040. I cleaned and sanitized the fast ferment and transfered the beer back to it with an empty ball and a fresh airlock. There was some activity overnight, so something is happening.
I was wondering if that was enough to reactivate the yeast still present in the beer, or should I add another packet? My original recipe had predicted an FG of 1.014 to give me just over 6%. I'd still like to hit that, or at least, slightly better than 2.75% this being a 'winter warmer' recipe.
I was wondering if that was enough to reactivate the yeast still present in the beer, or should I add another packet? My original recipe had predicted an FG of 1.014 to give me just over 6%. I'd still like to hit that, or at least, slightly better than 2.75% this being a 'winter warmer' recipe.