Beer Forum

Posted: **Tue May 22, 2012 6:13 pm**

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?

Posted: **Tue May 22, 2012 6:32 pm**

rouse it up and warm it up a little. give it more time.

Posted: **Tue May 22, 2012 6:50 pm**

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.

Posted: **Tue May 22, 2012 6:56 pm**

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....

Posted: **Tue May 22, 2012 6:59 pm**

Get a starter going strong and pitch that in at krausen.

Posted: **Wed May 23, 2012 5:52 pm**

spiderwrangler wrote:Get a starter going strong and pitch that in at krausen.

+1

Beer Forum

Imperial Stout stalled out.

Imperial Stout stalled out.

Re: Imperial Stout stalled out.

Re: Imperial Stout stalled out.

Re: Imperial Stout stalled out.

Re: Imperial Stout stalled out.

Re: Imperial Stout stalled out.