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Stuck fermentation

  • 19-11-2012 2:25pm
    #1
    bedrock#1
    Registered Users, Registered Users 2 Posts: 514 ✭✭✭


    Fermentation stuck at 1020 from OG of 1042.

    Did the usual and redistributed the yeast by stirring and still no change. Temp has been at a pretty much constant 19-20 C.

    I'm about to pitch new yeast and was wondering about aerating because the yeast needs air, but obviously adding air at this stage would make the beer taste awful. Anyone any ideas??

    Cheers!


Comments

  • #2
    BeerNut
    Moderators, Recreation & Hobbies Moderators Posts: 11,975 Mod ✭✭✭✭BeerNut


    Personally I'd cut my losses and just bottle, but you should be OK just adding the new yeast.

    My beer blog | The Twitter | My other beer blog



  • #3
    bedrock#1
    Registered Users, Registered Users 2 Posts: 514 ✭✭✭bedrock#1


    Thanks BN.

    I've racked it to a new fermenter and added some finishing hops as well.

    Should be grand :)


  • #4
    Fart
    Registered Users, Registered Users 2 Posts: 1,825 ✭✭✭Fart


    I've had my IPA stuck at 0.020 after two weeks. I left it for another 3 weeks and now it's down to 0.009.
    I think it depends on the temperature of the room the primary is in.

    I've just added some hops to it, btw. :D.


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