Restarting a stuck stout

[WelshAl]

I have read all the stickies and advisories about stuck fermentation, and have gone so far;
I have gently roused the yeast.
I have added Yeast Nutrient (Youngs)

Although my stout has been at 1014 for a while now, since last sunday, it's always been producing gas which you can see from the lid constantly bulging.

So I've tried stirring the yeast gently and added some yeast nutrient. It said on the side of the tub to add 1 tsp per gallon.
So I did.
And now i re-read the advice here, it says 1/2 a tsp...

So have i bugrd it, and will adding 6g of Safale04 now be a waste?.

[WelshAl]

Have a taste, you'll soon know if it is knackered, yeast nutrient has a pretty nasty taste. If you cant taste it then it's fine. If it's still producing co2 then it is still fermenting, it hasn't got far to go now, it probably wont go much below 1010.

The co2 thing's good, but what happens if i can taste it?.

Is it possible to add a bit more yeast to 'use up' the nutrient?.
Or is that just reaching too much?

[Chris The Fish]

just as a bit of a guide, my coopers stout went to 1006 after about 6 days, so id say leave it a little longer especially as it is still gassing off.

[WelshAl]

6 days Mine's at 14

I think it's a temperature thing.

I can taste the yeast nutrient, it's not very nice is it. So should i add some dissolved sugar or glucose as well as pitching the yeast?.

Some Muscovado at this stage might be interesting... but would it get in the way of the nutrient?. I suppose the extra yeast wouldn't need anymore sugar, it needs to get rid of the nutrient is all.

OK, thanks chaps, and thanks Daab for your constant ministrations.

[stevezx7r]

Given the three options you seem to have - 1 leave it and drink it, 2 bin it or 3 add say 500gm sugar and some good yeast and hope it kicks it off again and eats up the yeast vit.

Given the cost of the sugar and yeast I would go for option 3. Thats my two penneth anyway.

[WelshAl]

I's a-pitchin now, baas

I'll put five teaspoons of muscovado in (one for each gallon), just to see what happens, and the re-hydrated Safale.

On the upside, TurboCider No1 is on it's last day today!
So I'll be bottling that and leaving it until Monday.
Mmmm, scrumpy-tious.

[WelshAl]

OK, I think it's time to bin the stout.

I had put too much yeast nutrient in, and having bottled it, there's a very nasty taste that i don't think is going to go away.

Although there's a good liquorish-y stout-y taste going on, they play second fiddle to an overpowering taste of plastic, like you get with those hot-glue guns.

I shouldn't think there's anything i can add to get rid of the excess yeast nutrient, is there?.

If there's nothing that can be done, then we're pouring all 7 3-litre bottles down the sink...

Just as well the turbocider works well

[WelshAl]

RIP, stout, you could have been sweeeeeeet.

Campden tablets and Britta Filters Ho! methinks.

Cheers.