advice

[jimbo1982]

Just took another reading and still 1020 so have given it a gentle stir. Will check the airlock later to see if any movement

 

[Redron]

The airlock is not always a good indication of activity as any gasses could be getting past the lid on your FV. Give it another 24 hrs and look for a 'bulging' raised top on your FV lid to indicate any fermentation, ie positive pressure inside.

 

[jimbo1982]

Will keep an eye on it but up until this morning there was no sign of anything happening.

 

[Spapro]

Check it tonight - as Redron says a slightly bulging lid over the next 24 hours would be a good sign.

Also, what temp is your brew at ? Make sure its at the sort of 18°C level give or take. Thats the wort temp and not just the room temp at a particular moment.

 

[jimbo1982]

The room is at between 19-22 degrees all the time. Is this ok?

 

[jimbo1982]

Took another reading today and still at 1020. Think this might be it.

 

[Spapro]

Temp isn't the problem then.

Worth a read through this thread:

http://www.thehomebrewforum.co.uk/showthread.php?t=17784

Wherry has stuck for a good number of people so some good advice on the above thread. I think some have bunged some raisens and tomato puree in to kick start things, others have contacted the manufacturer and have been sent a yeast enzyme which has worked.

A gentle stir has worked for me so can't offer much more advice (checked my Wherry and its still going down but is at 1016 today after nearly 3 weeks in the FV at a fairly constant 18°C).

Good luck with it.

 

[jimbo1982]

If I keg it now with some priming sugar would it do any harm?

 

[Redron]

Taste it first,does it taste sweet ? If so then all the sugars haven't turned into alcohol and adding more won't help at this stage. I certainly wouldn't bottle it for fear of fermentation starting again. My King Kegs have an s30 valve in the cap to take the large co2 cylinder (not the co2 bulbs). These s30 valves have a pressure release valve so any excess pressure can be released, a safety valve if you like...
As suggested, have another read up on alternatives via the link given above. I also have had a wherry stuck but the 'stir' has always worked for me so I can't comment on further action. 1020 seems too high to bottle or keg really...

 

[jimbo1982]

I've read through a lot of posts and the only thing Left to try is to add more yeast and stir in. I only have a packet that came with a Geordie larger kit so could try that I suppose?

 

[Redron]

If you add the extra yeast I would hydrate it first in half a cup of boiled water that has cooled to blood temp ie just warm to the touch. Sprinkle the yeast on and leave for twenty minutes or so covered in cling film and then transfer to your FV with a gentle stir. Good luck.