Stout fermentation stopped?
Posted 14 January 2017 - 05:15 PM
There's good news and bad news...
Good News: Fermentation started again and after 18ish hrs was down to 1.018.
Bad News: Another 18 hours later, still 1.018.
My guess is because I know nothing about rehydrating yeast and only left the yeast in water for approx 5 minutes before pitching, it seems through some very quick research that it was not enough to get enough viable yeast going. Will definitely research and at least rehydrate my yeast for all brews from now on.
However, after looking through my brewing notes, I have found that I have brewed this recipe before (I've made a few stouts over the year) and had the same problem, but due to being a big noob I just went with it. I also bulk primed for the first time, but only 120g dex for the 23L instead of 180g, which might be why I didnt have any bottle bombs.
The proposed plan:
Leave undisturbed for another 2 days and check gravity again. If there's movement, all well and good and will continue as normal. If no movement, will cold crash for 3-5 days, then bulk prime with 120g dex and bottle, condition and consume.
Anyone have any thoughts/comments/alternate ideas? All are greatly appreciated