Possible Stuck fermentation

[bossman187uk]

OK before anyone flames me for asking about stuck fermentation hear me out.

7 days ago i mede up a Munton Midas touch kit with safale 04.

My problem is that it is stuck dead at 1022 and i have to go back to uni tommorow. I was going to syphon it outa primary fermentation and secondary for 8 weeks untill im home then rack into a corni.

What im wondering is if i syphon it off the primary fermentor and into a secondary and add a yeast pack i got with it will that be ok sitting on the sediment itll make for 8 weeks?

Im a bit stuck as to what to do because i have to go tommorow and have to leave it un attended for 8 weeks

cheers

[stevezx7r]

AFAIK, if the the fermentation has ended it's usually due to it running out of food. So if you were to transfer it to another fermenter just adding yeast may not give you the results you need.

Maybe someone can advise you better on this as I think that if a simple stir of the sediment doesnt restart it then adding more yeast and sugars (at the right amount so as not to unballance the flavour) may well be an option.

I'd ask DaaB, he knows all.

[prolix]

if you transfer it to secondary there should still be enough yeast in suspension to continue and the disturbance may do the job of kickstarting it ( a little air always gets in).

Either way you're going to have to do it, 8 weeks in secondary should not be a problem as there won't be that much yeast carried though only live yeast aswell, as long as it is sealed under an airlock.

Good luck and study hard, if you don't the beer will go sour, honest!

[bossman187uk]

Haha thanks for that.

Yea i stuck it in secondary as it was and pitched another yeast, thought might as well got nothing to loose as it was obviously not fermented out enough.

Suprising how i pay double for the muntons midas touch yet the coopers is coming out better.

Lesson learnt i think lol