Restarting a stuck wash?

[solomon1]

Is it possible to restart a stuck wash? I am pretty sure that I pitched the yeast too hot and it has killed some yeast.
Original Gravity was 1.127 now it is 1.060 after 13 days since pitching. Quite abit longer that the suggested 5 days on the yeast packet.


Is there a way to kick this back into gear? Would really appreciate some advice.

 

[Moley]

I am pretty sure that I pitched the yeast too hot and it has killed some yeast.

Sorry Solomon, but that's a stupid statement, unless you kill all of it then the yeast cells will just keep multiplying until they fill your bucket, just might take an extra day.

What was the temperature when you pitched, and which yeast did you use?

Original Gravity was 1.127 now it is 1.060 after 13 days since pitching. Quite a bit longer that the suggested 5 days on the yeast packet.

Agreed, 67 point drop = 9% alcohol in 13 days seems rather pathetic. Again, what's the temperature like, can you warm it up a bit?

 

[solomon1]

Unless you kill all of it then the yeast cells will just keep multiplying until they fill your bucket, just might take an extra day.

What was the temperature when you pitched, and which yeast did you use?

Agreed, 67 point drop = 9% alcohol in 13 days seems rather pathetic. Again, what's the temperature like, can you warm it up a bit?

Brilliant news! I wasn't aware that was how yeast worked, i thought that you could kill a portion of the yeast leaving a half fermented brew.
The yeast i used was a dreaded Alcotec. I used the 48 dual function, which is surposed to be the most temperature tolerant yeast out there. On the packet says to use 20 litres of 40 degree water to dilute your sugars into and then pitch the yeast. After thinking further into it, i believe that by the time the sugars have dissolved then the temp has dropped, leaving it an okay temp for the yeast. I didn't think at the time and thought that it ment it had to be 40 degrees so i tried to get it as close as possible, then pitched.
I then pretty much immediately thought i had done wrong.


Now i have had it fermenting at a colder temp maybe 17 degrees due to lack of another warmer place (not my house). I now can put it in a warmer enviroment so hopefully there will now be some activity again.

 

[pittsy]

thats prob been your problem , 17c is ok ish but on the low side . you say 17c how do you know , from the outside ? In most cases it will be even colder inside your fv (unless yeast is going crazy doing its thing , it will be hotter by around 2c ) to get fermentation going it most likely just needs bringing up to 20/22c