Have a question or want to show off your project? Post it! No Registration Necessary. Now with pictures!
February 2, 2008, 7:13 pm
rate this thread
2 weeks ago I brewed up a batch of dark cherry stout from extract/DME
and grain that I steeped for color I assume. Anyways, I started with an
OG of 1.048 and today I racked it off to a second carboy and the gravity
is at about 1.022 (same as one week ago). So, it appears fermentation
has stopped, but at an elevated level of sugar remaining. My question
is...do I dare bottle it at 1.022? And, will the yeast fire back up on
the priming sugar to provide carbonation or is it basically dead? Any
ideas? I'd hate to waste it and I don't see myself drinking 4 gallons
of flat stout out of the carboy until it's gone (but I will rather than
flush it). Taste is good, but I can still taste that it is a bit sweet
for a stout...
Bummed in Bloomer (WI)
http://corbenflyer.tripod.com/ Gotta Fly or Gonna Die
Building RV-4 (Super Slow Build Version)
Re: Uh oh :(
You can do a 2nd ferment with a new yeast, or try a "yeast enhancer" to
get it going. I suspect you used the wrong yeast, I make that about 3.7%
ABV, using the formula in my brewer's bible, sweet and weak isn't what
I *might* start after being racked, but don't let it set long before
doing something, if the yeast is dead something else might start
working. I would start a dry ale yeast and add that, but others may have
If it tastes good, don't waste it without trying something.
Beer blog: http://blogs.tmr.com/beer Unsigned numbers may not be negative. However, unsigned numbers may be
less than zero for sufficiently large values of zero.
- » TN: '62 St Em, "99 CCR, Provence, CFE, bubbles, etc
- — The site's Newest Thread. Posted in » General Wine Forum