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Here is the question. I brewed an IPA:

  • 0.25 kg Dark Munich
  • 0.25 kg Caramel 40 L
  • 0.50 kg Wheat
  • 5.00 kg Pilsner
  • SG 1.065

Really wanted to try Giga Vermont yeast golden pitch (you can pitch one pack for 5 gallons) it has double cell count, but 72 hours no activity, no foam building, nothing.

I didn’t have any yeast around, luckily my friend had some 05 slurry about 150 ml, so I pitched that fermentation started in about 18 hours.I have temperature controlled setup so it’s always steady.It was fermenting for about a week and stuck on 1.020.

Question is can I pitch some more Safale 05 to see if it will ferment to desire 1010 or just leave it like it is, keg it and that’s it. I never had before experience to repitch the yeast many times.

Please share your thoughts.

Thank you for your time.

4

Mix it up and get it warm. Swirl the fermentor to break up yeast floculation and increase temp to 75°F or even higher. This will help lazy yeast to wake up again.

You may already be at terminal gravity. Your grist here has about 10% dextrin malts which are unfermentable. Also mash temp is critical for wort fermentability, too hot will make less fermentable wort.

  • Indeed, 1.020 could be the Final Gravity. – Philippe Jan 11 '18 at 18:28
  • Thanx for the replay,The mashing was done at 67C. – Iacovlev Jan 11 '18 at 23:31
  • @Iacovlev that's about 153°F unless it was gradually stepped up to this temp, only alpha-amylase was doing the work and is generally a good blend of fermentable and unfermentable sugars. It is possible it's at TG still, try to mix and warm to get it to clean up more though. – Evil Zymurgist Jan 11 '18 at 23:43
  • Thank you , if gravity not going to change can I try a fresh pack of yeast? – Iacovlev Jan 12 '18 at 6:47
  • @Iacovlev you can try, but in my experience pitching unconditioned fresh yeast this close to or at TG doesn't have good results. – Evil Zymurgist Jan 12 '18 at 15:09
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My guess is that it was a bit under pitched. If the slurry was from another batch, the yeast could be in bad health condition and the cell count is hard to estimate.

I would just give it a kick, as in literally kick it or shake the fermentation a bit, so the yeast from the bottom get stirred up. Try avoiding splashing though. If this doesn't change anything in a few days, it is possible to pitch more yeast.

Kegging it now probably result in a sweet, unfinished beer. There is also the chance of exploding bottles but this might not be a problem in case of kegging.

How big was the batch? 5 gall of 1.065 is quite a big job for one pack of yeast. No experience with giga yeast but I know the wyeast smackpacks are able to ferment up to 5 gall 1.060. And those are advertised as 'XL smackpacks'...

  • Batch was 5.5 gallons , I will wait a week let’s see if it will go down a bit.I will swirl the fermenter a bit as well. – Iacovlev Jan 11 '18 at 11:51
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You might want to try some Pro Restart encapsulated yeast. It's a wine product, but there isn't any reason it wouldn't work on a stuck beer.

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Pitch US-05 or US-04 pack for 2 weeks at 68 to 70 degrees. Did you oxygenate wort? Ferment at too high temperature you could get 'banana' type off flavors. Brewdog333

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