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 Answers 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
    Commented Jan 11, 2018 at 18:28
  • Thanx for the replay,The mashing was done at 67C.
    – Iacovlev
    Commented Jan 11, 2018 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. Commented Jan 11, 2018 at 23:43
  • Thank you , if gravity not going to change can I try a fresh pack of yeast?
    – Iacovlev
    Commented Jan 12, 2018 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. Commented Jan 12, 2018 at 15:09

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
    Commented Jan 11, 2018 at 11:51

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.


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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