Stalled fermentation

[NorfolkBrew]

Hi all,

I'm sure this has been asked a million times on here before but what can I do about a stalled fermentation?

I made a stout at the weekend and it has only dropped 0.01 points since saturday - now I know it has only been a couple of days but all activity seems to have stopped, no krausen (what was there has now sunk to the bottom so I don't think there's any CO2 being produced), no bubbling, nothing!

My initial thoughts were to add some nutrient and a bit of sugar to kick start it. I even though about adding more yeast but I think i overpitched it in the first place (5g in 2 gallons) so I'm reluctant to do that.

Any help much appreciated!

 

[DoctorMick]

What was the OG and what is the current FG?

Standard first step is to raise the temperature a little and give it a gentle stir to rouse the yeast but it has barely started fermenting you'd probably get away with being a bit more robust and giving it a good oxygenating.

 

[NorfolkBrew]

Started at 1.040 and it is now 1.030. I need to add some blackberries at some point so I was hoping there would be no oxygen and some alcohol to stop it from going off before I bottle it so I will give it a stir and wait a couple of days, thanks for the feedback. Raising the temperature isn't an issue in my house at the moment!

My concern that the mash might have been a little to warm and the sugar in it is unfermentable but I was fairly fastidious in keeping it at 64-66 during the mash.

 

[Brett74]

Whatever happens, let us know....good luck!