OG was 1.050What was the OG?
What is the SG now?
How well is the temp regulated?
What temp was yeast pitched at?
What is the max and mininmum temp since pitching - roughly?
Is it just ***** yeast you reckon then?That should have worked. As you say, the SG is too high and not dropping. I would try adding some new yeast, sprinkled very gently on top. Good luck! It won't sufer if you have no yeast and have to order some, just keep it covered.
MJ recommend 30-35 to re-hydrate at and you should be within 10 degrees of wort temp when ptiching to avoid shock. After the 15 mins or so of leaving the wort to re-hydrate the temperature is pretty close to pitching temp (unless your house is uber warm) anywayshow can rehydrating require a temperature as high as 30 to 35 when most kits suggest to add the yeast when the wort is 25 or less? Just curious.
I gave it a stir yeah. Ill try again tonight, bit more vigorously.Have you tried giving it a stir? I had a kit stop at 1012 - tasted ok so not thinking primed and bottled it and then had liquid bombs to contend with! I reasoned that just disturbing it had kicked into life.
Wlko yeast is a good yeast as far as I'm concerned and others on here use it as well. Its rumoured to be a Nottingham type ale yeast,I gave it a stir yeah. Ill try again tonight, bit more vigorously.
I'm going to Wilkos tomorrow anyways for some C02 bulbs and might pick some yeast up. Don't know the quality of it but I'm keen to try and I don't want the brew sitting for ages in the FV.
You have really got nothing to lose by trying some more sugar. And then give it a good rousing.So there’s still no change in the FV or gravity after 4 days. The new yeast gave me a little bit of airlock action, but not consistent. I know you can’t always go off that but took a reading today and it’s still at 1.022. I even added yeast nutrients to try and help it. Am I flogging a dead horse here? I might add some sugar this arvo but just wanted to ask if this is worth it if the new yeast hasn’t started up yet.
How did you go with yours?I have a stuck fermentation, its been stuck at 1.020 for about 10 days, I tried swirling, increasing temperature, added some nutrient and nothing was working on the advice on another thread I added some sugar solution, I only had 65g so thats what went in.
It seems to be about there now, I added a little yeast from a weak starter I had going and roused it etc. It was suggested to me to try adding a rehydrated pack of Safale US-05 to try and dry it out a bit, that could be worth a tryHow did you go with yours?
I added 100g of sugar on Sunday arvo. Had a little bit of action in the airlock. Now it’s slowed down so I took I reading. 1.020. It was reading 1.022 on Sunday. Doesn’t taste as yeasty but still not right.
I’m not sure what else to do
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