BrewHouse
Active Member
I made a ridiculous mistake of not aerating the wort on a recent bog standard IPA and ended up with a fermentation stuck at 1020. Schoolboy error . I tried rousing, repitching, upping the temp etc to no avail.
My question is - if the yeast is so exhausted that it can't finish the job in the primary, is it likely to do anything with the priming sugar?
I have the option of force carbing in a corny but was intending to use a PB as it is a 23L batch. I am only looking for very low levels of carbonation. Will the yeast come out of its coma with the priming sugar?
My question is - if the yeast is so exhausted that it can't finish the job in the primary, is it likely to do anything with the priming sugar?
I have the option of force carbing in a corny but was intending to use a PB as it is a 23L batch. I am only looking for very low levels of carbonation. Will the yeast come out of its coma with the priming sugar?