Another one with a stuck brew

[marinali29]

:grin: Will it be better with the temperatue a bit higher?

Stir it carefully once or twice a day until you notice the gravity moving again. Then leave it for a week. Things just seem to slow right down when it gets stuck at the dreaded 1.020, but it should get there with time.

 

[McMullan]

:grin: Will it be better with the temperatue a bit higher?

Yes, a lot of brewers think so. As long as the yeast isn't taken too far above its optimum temperature, I don't see why not. Heat shock treatment would be an interesting experiment. This is where you wake up yeast (in the lab) by exposing them to up to 40*C for about 10 seconds. Not sure how you'd do that in a 20L beer, though. Maybe pitch the sugar solution hot? 100ml or so isn't going to cause any issues.

 

[marinali29]

Thanks McMullan :drink:

Yes, a lot of brewers think so. As long as the yeast isn't taken too far above its optimum temperature, I don't see why not. Heat shock treatment would be an interesting experiment. This is where you wake up yeast (in the lab) by exposing them to up to 40*C for about 10 seconds. Not sure how you'd do that in a 20L beer, though. Maybe pitch the sugar solution hot? 100ml or so isn't going to cause any issues.