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Brewing a porter, pitched my yeast and started with a 1.056. My air conditioner broke for 1 day and the beer got to about 80 degrees after about 1 1/2 weeks of fermentation. Beer has been sitting at 1.036 for two weeks now. Can I repitch? Or is it needing to be dumped? And if I can repitch, does it need to be transferred to a new bucket first?

  • What kind of yeast did you use? Did you make a starter? – daniella Jul 20 '15 at 17:48
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There's no reason to dump a beer that isn't contaminated. After 1.5 weeks and a trip to 80F, the beer should be done fermenting. And warm temps late in fermentation have little impact on flavor.

You can try stirring up the yeast, but a re-pitch of active yeast is probably worth doing. If you can make a starter that would really help, since the partly fermented beer contains no oxygen.

Transferring is unnecessary, and risky with the residual sugar still present.

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No matter what the gravity reads, that beer is done. What was the OG? Was it an extract batch? I doubt repitching will make any difference.

  • So, 1.036 is too high of finishing gravity for just about any style, right? I'd think it would be undrinkable with so much sugar/starch/whatever. – Pepi Jul 22 '15 at 5:08
  • It wouldn't be too high if you starter at 1.100. But it is too high from 1.056. The questions is "why?". I'd guess you have a highly unfermentable wort, but we'll need to see the recipe and your procedure to know for sure. But if it hasn't changed in 2 weeks, it's highly unlikely that it will change with more yeast. – Denny Conn Jul 22 '15 at 16:15
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I would start by just swirling the carboy so that the yeast bed breaks up. Leave it for a few days and take another reading. It there is no or little change, then do as Pepi says; make a starter and re-pitch to the same fermenter.

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I'd pop the lid to let in some air, then reattach the lid and give fermenter a good shake, to stir things up, wait a day to see if it kicks off again, if not as pepi suggests use a starter.

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