Stuck Fermentation

[Ninkasi]

Hi,


I am brewing Bulldogs Easter Chocolate stout which after 2 weeks is stuck at around 1025. It should be around 1012 by now. I noticed this a few days ago and put the temp up in the fridge a few degrees and gave it a stir (it was at 20) to see if this would kick start. It didn’t work ☹

I have read that I need to create a starter with some other yeast and add that. The only 2 types of yeast I have are some red wine yeast and some mangrove jacks M02 cider yeast. Can anyone either let me know if either of these will do the trick or other advice on re-starting? Thanks

 

[Dutto]

Nip down to your local Wilco and buy a couple of sachets of their Ale Yeast ...

https://www.wilko.com/en-uk/wilko-gervin-english-ale-yeast-11g/p/0318922

... and a tub of their Yeast Nutrient.

https://www.wilko.com/en-uk/wilko-yeast-nutrient-50g/p/0022654

When you get back home, open up the FV, rouse the yeast with a sanitised paddle, stir in two teaspoonful of the Yeast Nutrient, sprinkle ONE (*) of the sachets of Ale Yeast over the top of the brew, box it up and stick it back in the Brew Fridge at 21*C for at least another week before opening it up again and checking the SG.

Enjoy!

(*) The second sachet of Yeast is in case you have another "stuck" brew!