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kcschmitt
 Post subject: Imperial Stout stalled out.
PostPosted: Tue May 22, 2012 6:13 pm 
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I had a imperial stout with a OG of 1.105 that I pitched on to a second gen Wyeast London Ale cake and it stalled out at 1.044. Should I re-pitch like a 1056 starter on to it or just say fuck it? Thoughts?

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60 gallons of Sour Blonde for Wine Barrel, Consecration, Flanders Red, Hop Slaughter DIPA, Highway Slaughter House Imperial Red Ale,
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BDawg
 Post subject: Re: Imperial Stout stalled out.
PostPosted: Tue May 22, 2012 6:32 pm 
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rouse it up and warm it up a little. give it more time.

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kcschmitt
 Post subject: Re: Imperial Stout stalled out.
PostPosted: Tue May 22, 2012 6:50 pm 
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BDawg wrote:
rouse it up and warm it up a little. give it more time.


Already tried that. It had been in primary for almost 3 weeks and had raised from 64 ferment temp to 70 and roused several times to no avail.

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Fermentor:
60 gallons of Sour Blonde for Wine Barrel, Consecration, Flanders Red, Hop Slaughter DIPA, Highway Slaughter House Imperial Red Ale,
Serving:
Alpha Reign DIPA, OBAMADATION BDS, Electrical Tape Imperial Stout, AWH HEWL YEAH Session IPA,

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Midnight0666
 Post subject: Re: Imperial Stout stalled out.
PostPosted: Tue May 22, 2012 6:56 pm 
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I had a honey wheat stall on me...1.095 would go no further than 1.044

I just pitched a packet of wine yeast in there....dropped it way down to 1.005 or so.

Granted, a bit lower than I wanted to go, but hey.... :o
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spiderwrangler
 Post subject: Re: Imperial Stout stalled out.
PostPosted: Tue May 22, 2012 6:59 pm 
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Get a starter going strong and pitch that in at krausen.

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BDawg
 Post subject: Re: Imperial Stout stalled out.
PostPosted: Wed May 23, 2012 5:52 pm 
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spiderwrangler wrote:
Get a starter going strong and pitch that in at krausen.


+1

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"Lunch Meat. It's an acquired taste....." -- Mylo

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