A few weeks ago I made a kit from Wilkinsons and a BIAB chcocolate porter, kind of took my eye off the ball for a while, then became ill. At about the two week mark, the kit was at about 1014, but the porter hasn't been tested. I know the problem is the temperature (they've not been above 15°c).
What are my best options? Buy a heat mat or just wait it out? Or maybe something else?
Probable Stuck Fermentation
-
Binkie Huckaback
- Piss Artist
- Posts: 220
- Joined: Fri Jul 13, 2018 8:13 pm
Re: Probable Stuck Fermentation
I would buy a heat mat and once installed, and up 2c rouse the yeast with a whisk.
-
Binkie Huckaback
- Piss Artist
- Posts: 220
- Joined: Fri Jul 13, 2018 8:13 pm
Re: Probable Stuck Fermentation
Thanks MashBag
Re: Probable Stuck Fermentation
Your brew has "stuck" ... at SG 1.014?
Lordy, Lordy!
Might it not just be finished? And warming it up might accelerate any chance of it going off? Or is there something missing: "The porter hasn't been tested", so the 1014 refers to ... what?
Lordy, Lordy!
Might it not just be finished? And warming it up might accelerate any chance of it going off? Or is there something missing: "The porter hasn't been tested", so the 1014 refers to ... what?
Cask-conditioned style ale out of a keg/Cornie (the "treatise"): https://drive.google.com/file/d/0BwzEv5 ... rDKRMjcO1g
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing
Re: Probable Stuck Fermentation
That's a cracking point Peebee.
I assumed the op had tested /tasted.
Very good point, that could be finished.
I assumed the op had tested /tasted.
Very good point, that could be finished.