Is my brew definitely stuck?

[yushinoka]

ok, i made up a silver can stout on tuesday using DME and some additional grains/hops. OG was 1.042 and now it has been at 1.021 for 3 days, i have changed the temp so its now been in a warmer climate for the 3 days.

My question is; should i add a yeast starter yet? If so i have coopers yeast, muntons and some us-05 what would be the best bet?

thnks

 

[Dunfie]

have you tried to gently rouse the yeast by giving a stir (try not to introduce any oxygen)? Ifd not then try it and leave another day or so.

If you are still at 1021 in a couple of days you could consider adding another pack of yeast (US-05 probably has a higher attenuation so could be the best choice) but often it doesn't make any difference.

 

[yushinoka]

have you tried to gently rouse the yeast by giving a stir (try not to introduce any oxygen)? Ifd not then try it and leave another day or so.

If you are still at 1021 in a couple of days you could consider adding another pack of yeast (US-05 probably has a higher attenuation so could be the best choice) but often it doesn't make any difference.

Have tried giving it a it of a stir and so far nothing, if i add more yeast should i rehydrate it?

 

[Dunfie]

rehydrating will certainly retain more yeast cells - I always rehydrate dried yeast. However I dont think it will make much difference, whether it works or not will not be determined by the method of pitching.

 

[yushinoka]

rehydrating will certainly retain more yeast cells - I always rehydrate dried yeast. However I dont think it will make much difference, whether it works or not will not be determined by the method of pitching.

How would you suggest pitching?

 

[Dunfie]

I would rehydrate and then pitch.

Bigyin has written an excellent "How To" called What to do with a 'stuck' fermentation that could give you some clues for future.