Hi all a bit of advice please. I have a Porter that has been fermenting for 7 days now. It started at 1.054 and fermented really well for a couple of days at 18c, then slowed down. At 5 days it was 1.030 and I could see the yeast flocculating. Raise the temperature to 20 degrees to encourage it and today at 7 days it is 1.027. You stand using is fermentis s-04 and I normally have no trouble with it at all. This is a new recipe I designed and mashed at 67 degrees. 2.77 kg of pale, 1kg brown, 420g chocolate malt, 220gdark crystal.
I am considering, things like buying and adding more so4 or another yeast ( I have some old Nottingham ale yeast here). Or using some of the partly fermented beer and sugar to make a new yeast starter with the yeast left in the beer. Also considered aeration but it feels too late.
What would you do,?
I am considering, things like buying and adding more so4 or another yeast ( I have some old Nottingham ale yeast here). Or using some of the partly fermented beer and sugar to make a new yeast starter with the yeast left in the beer. Also considered aeration but it feels too late.
What would you do,?
