Repitching

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I have a lager with a stuck fermentation. Can't get the gravity to drop
below 1.028. I'm going to repitch another shot of Wyeast Danish Lager.
Should I stir it in or just pour it and let it sink? I don't want to
oxygenate it. Any thoughts?



Re: Repitching

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You might want to make a starter with this one, just to make sure you dose
it with a good supply of yeast.  Personally, I wouldn't worry too much about
aerating it.  Any oxygen you add to the beer will probably be used by the
new yeast during the fermentation.



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