Stalled brew

[prolix]

Hi there first post here, though I have been lurking for a while.

I have a Caxton Real ale on put it on on the 7th, boiled the wort, primed the yeast, used glucose malt mix, og 1040 and was going to barrel it today, 10 days, nevered bothered to nurse my beers before as they all cleared by 10 days but this one was still cloudy and is still at 1010.

Problem is I have been lagging the fermenter with a carrymat cut to size and when I tested it the temp was 27 c (I never work in the other one don't understand it, metric boy through and through) and I think I may have killed the yeast but it is still in suspension I thought it would have dropped.

I then worried about my Woodeforde Wherry because I lagged that too, so had a taste barrelled 3rd and was disappointed. Was not bad but was not much up from the bog standard Caxtons but could be just 2 weeks in the barrel.

These are the only brews I lagged as the temperature in the garage was dropping to below 5 c at night and well thats no good as the belt was only barely keeping the temp at 18 c.

So give it a stir? pitch some fresh yeast? or hide in in the dinning room so the wife doesn't see it and see if that does the trick? Or just barrel it anyway and cross me fingers? (it does not taste bad at all though a little sweet)

ps I will be getting a timer for the belt now as it melted the carrymat!!!

[mysterio]

1.010 is a fairly standard FG for a beer of that SG, I wouldn't worry about it. The 27 C is a bit on the high side but it won't ruin your beer, aim for ~20C give or take a couple of degrees for ales next time.

As for the Wherry, give it a few more weeks. Time (can) turn bad beer into good beer, and good beer into great beer.

[prolix]

Thanks for the quick response I'll get it barrelled now then.

The Wherry was flat as a pancake too, no gush at tapping.

[mysterio]

Usually I find pressure barrels develop pressure in the first week so that sounds a bit odd.

Is the barrel at room temperature & sealed properly? With king kegs especially, it can be hard to get a seal without some vaseline. I'm sure it's happened to everyone who's barrelled beer at some point or another.

[prolix]

Just barrelled the beer and tested the yeast by revitalizing it and no doings seems I really killed it and probably the wherry yeast too. Tested it and it is 1015 so think thats why there is no pressure.

can I repitch to the barrel, or should I move it and repitch?

any ideas?

cheers

use a "boa constrictor" to tighten the top and vas both o ring and barrel lip.