I'm 11 days into fermentation for my amber ale. 20L with a grain bill consisting of:
4kg Maris Otter
300g Simpsons Amber Malt
300g CaraAmber
350g Simpsons Medium Crystal
FG should be 1.011 but for the last 3-4 days it's been stuck at 1.017. I managed to achieved a higher effiency than I thought and so I ended up under pitching yeast by about 3 million cells (according to BeerSmith).
I've tried adding a couple teaspoons of yeast nutrient, I've given the bucket a shake, and I've turned the temperature up to 23 degrees. It may still start fermenting again, however as of last night I've had no luck and it's still stuck.
When I gave it a whiff it still had that sharp fermentation smell.
Shall I wait longer or is there anything else I can do?
4kg Maris Otter
300g Simpsons Amber Malt
300g CaraAmber
350g Simpsons Medium Crystal
FG should be 1.011 but for the last 3-4 days it's been stuck at 1.017. I managed to achieved a higher effiency than I thought and so I ended up under pitching yeast by about 3 million cells (according to BeerSmith).
I've tried adding a couple teaspoons of yeast nutrient, I've given the bucket a shake, and I've turned the temperature up to 23 degrees. It may still start fermenting again, however as of last night I've had no luck and it's still stuck.
When I gave it a whiff it still had that sharp fermentation smell.
Shall I wait longer or is there anything else I can do?
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