Wilkos winter ale stuck?

[lucus_j]

I'm in the same boat as @Mac - OG 1.054 on 4th Nov @18C and it has only got down to 1.020. Have raised to 21C over a few days and gave it a stir today. Think I'll give it till Friday then I might order more yeast & do a krausen starter......

 

[Mac]

Nothing has worked and still stuck at 1019 been on the go for nearly two months now, is it salvageable or is down the drain, it does actually taste quite nice

 

[DavieC]

Hi Mac, bottle it now if it's still going no lower. Just to be on the safe side use a lower sugar amount for priming. There is a handy scale somewhere on the forum for priming amounts, I'm not sure where though! It's a lovely drink and I'm sure yours is fine,no reason for it not to be

 

[terrym]

Nothing has worked and still stuck at 1019 been on the go for nearly two months now, is it salvageable or is down the drain, it does actually taste quite nice

Go ahead and bottle your beer. If its crystal clear after two months in the FV I suggest you put a smidgin of the yeasty trub into each bottle so that there is yeast to carb up. Personally I would prime prime as normal. But use at least one PET bottle check how things are going. (see post 16)

 

[lucus_j]

In the end I gave it a good stir then bumped the temp up. Eventually it got down to 1.016 so I bottled it. It's nearing the end of conditioning and should be ready to drink - if it's not cat's piss - around Xmas day. Fingers crossed

 

[MikeBusby]

In the end I gave it a good stir then bumped the temp up. Eventually it got down to 1.016 so I bottled it. It's nearing the end of conditioning and should be ready to drink - if it's not cat's p**s - around Xmas day. Fingers crossed

If you have to give it a good stir to try to get it going again, should you stir up the trub or not?

 

[lucus_j]

If you have to give it a good stir to try to get it going again, should you stir up the trub or not?

My understanding from what I read was that stirring up the trub in a stuck fermentation as much as twice a day for a couple of days, along with raising the temperature a degree or so (to the upper temp. limit of the yeast) gives the yeast a good chance of getting going again

It settles to the bottom again pretty quick again at anyway.

 

[parpot]

My last Winter Warmer (Wilko) started at 1.060 and ended at 1.019, 5.4% it was great and finished to bottling in 18 days!

 

[lucus_j]

FWIW, I've had a few "early" bottles; quite strongly apple flavoured but enjoyable. Also, not too strong and nicely clear.

 

[Ned Jough]

Never really considered mine as apple flavoured. Maybe apple pie with cloves and cinnamon but it was very decent. 4.5% - 5.0% ABV is plenty strong enough for me. I like to still be conscious before I hit the sack.