My lunar eclipse (v3) stuck at 1.022
mash started at 67C so i know it's not a dextrin problem. some cold break material did go in FV (I used hop bag and my hop filter is the standard copper tube with holes in. hop bag removed during cooling so i guess plenty of CB went through) OG 1.048
fermentation was beautiful to start with - nice foamy krausen 3-4" high
and then it stuck.
I've roused, I've taken some of the yeast out, made up two starters with some demerara sugar which were still pretty lame after 36 hours.
So i know that i have a weak yeast in my FV (i have been re-using for several brews now and last brew packed up at 1.012)
I'm going to get a wicked old starter going - OG 1.048 and when it gets to 1.022 i'll pitch it - should be tolerent of the alcohol that way...
I have these two yeasts to consider. s-04 as we all know it well, but the H&G description of S33 was that it is good for bottle conditioned beers, so does that mean it won't interfere with the flavour too much as well as being tolerent of the alcohol that already exists?????
does it make any difference?
restarting a stuck fermentation