1.020 stuck ferment with WLP004 repitch with US04, bad idea?

[Smash café]

As the title says; A batch of stout with WLP004 stopped at 1.020. I gave it a good stir, but no avail a week later. instead of ordering a new WLP004 which I have to mail order and pay postage on, I pitched half a packet of US04 that I had on hand.

Any ideas what to expect from this stout? or any experience of using 2 yeasts strains in 1 batch?

 

[Ozarks Mountain Brewery]

Re: 1.020 stuck ferment with WLP004 repitch with US04, bad i

you might want to add some sugar, its very possible the stout with alll the dark grains ran out of fermentables, adding another yeast brand will not hurt anything

 

[Nosybear]

Re: 1.020 stuck ferment with WLP004 repitch with US04, bad i

WLP004 is fairly highly flocculant. Flocculant yeasts generally give malty, thick beers because they fall out of suspension, leaving unfermented sugars behind, and by extension a high FG. I don't know what your OG was but if it was fairly high - say 1.060 or greater, 1.020 isn't out of the question for this yeast. By using a "finishing" yeast, you're actually undoing what the yeast is bred to do, leave sweetness and body in the beer. Using 70% attenuation and a 1.060 wort, your FG should be 1.018 (60-.7*60 in gravity points). Sounds to me like the yeast performed as expected!

 

[Smash café]

Re: 1.020 stuck ferment with WLP004 repitch with US04, bad i

I've brewed variations on this stout recipe with WLP004 before usually finishing 1.014/15. The og was 1.050

I do find 1.020 too sweet and thick especially for a Dublin dry stout. anyway. fingers crossed.