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'Help, I have a stuck fermentation...aargghhhh' probably not the rarest question on here...but bear with me.
The Chocoffee Stout:
<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/1080605" frameborder="0"></iframe>
Went from 1.056 to 1.021 over two weeks. Target was 1.016. Warmed it to 20c, swirled gently, three days later no movement...so I had a sachet of champagne yeast so I thought 'that will help mop up the remaining sugar'...Of course after I had added it, I read that champagne yeast also has a 'kill factor' which basically kills other yeast...great. So quite possibly I have made the situation worse.
Next bright idea was to add 50g of table sugar diluted in boiled water to encourage the yeasties back to life (the solution cooled to 30c before adding).
My question to you guys is whether I bottle or not (assuming that there is no further movement)?
My current thinking is to stir the fermentor to mix the existing sugar solution through the wort and then bottle with no addition of priming sugar.
Obviously, this is imprecise but inadvertently, the champagne yeast kill factor might help to stop bottle bombs (might also stop some good bottle conditioning too, but that ship has sailed).
The remaining original sugar which wasn't fermented (which isn't that much, surely) and the 50g addition I will treat as my priming sugar...if any priming actually takes place now is in the lap of the beer gods.
Do you think my thinking is unwise, plain dangerous or reasonable?
The Chocoffee Stout:
<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/1080605" frameborder="0"></iframe>
Went from 1.056 to 1.021 over two weeks. Target was 1.016. Warmed it to 20c, swirled gently, three days later no movement...so I had a sachet of champagne yeast so I thought 'that will help mop up the remaining sugar'...Of course after I had added it, I read that champagne yeast also has a 'kill factor' which basically kills other yeast...great. So quite possibly I have made the situation worse.
Next bright idea was to add 50g of table sugar diluted in boiled water to encourage the yeasties back to life (the solution cooled to 30c before adding).
My question to you guys is whether I bottle or not (assuming that there is no further movement)?
My current thinking is to stir the fermentor to mix the existing sugar solution through the wort and then bottle with no addition of priming sugar.
Obviously, this is imprecise but inadvertently, the champagne yeast kill factor might help to stop bottle bombs (might also stop some good bottle conditioning too, but that ship has sailed).
The remaining original sugar which wasn't fermented (which isn't that much, surely) and the 50g addition I will treat as my priming sugar...if any priming actually takes place now is in the lap of the beer gods.
Do you think my thinking is unwise, plain dangerous or reasonable?