I've currently got a Pilsner (ESB fresh wort + WLP800) in the fridge that's been down for 3 weeks.
Somewhere along the line, i think the fridge got too cold, causing the yeast to drop out, as i got a stuck ferment at 1.030.
I warmed it up to 14C and gav it a good stir, and in the last few days at 10C it's dropped to 1.019.
Now the problem is that i'm worried that if i leave it any longer, that i risk introducing off flavours from the trub, but if i rack it i'm worried that it won't ferment out.
Thoughts? I'd normally just go ahead and do it, but my last couple of brews have been rather ordinary.
Somewhere along the line, i think the fridge got too cold, causing the yeast to drop out, as i got a stuck ferment at 1.030.
I warmed it up to 14C and gav it a good stir, and in the last few days at 10C it's dropped to 1.019.
Now the problem is that i'm worried that if i leave it any longer, that i risk introducing off flavours from the trub, but if i rack it i'm worried that it won't ferment out.
Thoughts? I'd normally just go ahead and do it, but my last couple of brews have been rather ordinary.