hi all,
made quite a large 3 can Russian Imperial Stout the other week that was bubbling away happily down to 1040 (started at 1118) when i decided to rack into another fermenter and add some champagne yeast to help the 21g of nottingham ale yeast that was left in suspension.
here i fear ive made a boo-boo
sanitisation was paramount as usual and wort was aerated but not excessively as i added the yeast starter.
now after 48 hrs i have a stalled wort at 1040
HELP :unsure:
i hoped i havent farked it :angry: ,coz its as black as sin and has the best flavour in a stout ive made yet :super:
any ideas?
cheers,dan
made quite a large 3 can Russian Imperial Stout the other week that was bubbling away happily down to 1040 (started at 1118) when i decided to rack into another fermenter and add some champagne yeast to help the 21g of nottingham ale yeast that was left in suspension.
here i fear ive made a boo-boo
sanitisation was paramount as usual and wort was aerated but not excessively as i added the yeast starter.
now after 48 hrs i have a stalled wort at 1040
HELP :unsure:
i hoped i havent farked it :angry: ,coz its as black as sin and has the best flavour in a stout ive made yet :super:
any ideas?
cheers,dan