Stuck Fermentation

Stuck Fermentation  

  By: _Marco on June 2, 2013, 7:05 p.m.

My brew stopped fermenting at 1020 . I'd like it to drop another 10-13 points. I plan to make a 200ml starter with US 05 yeast strain. My question is when is the best time to pitch the yeast starter? At high krausen or after it ferments through. Any thoughts are welcome.


Re: Stuck Fermentation  

  By: _Anthony on June 2, 2013, 9:47 p.m.

You need to pitch it at high krausen. A strong start in an ideal environment gets the yeast ready to continue to work in a less than ideal environment. If it were me, I'd warm up the stalled-fermentation to 70F, make a 2000 mL starter of US-05, and dump the entire thing in.