Uh oh :(


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)
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Scott
http://corbenflyer.tripod.com/
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Scott

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 you want.
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 more experience.
If it tastes good, don't waste it without trying something.
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bill davidsen 
   Beer blog: http://blogs.tmr.com/beer
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Bill Davidsen

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