Stuck Fermentation

[Jerry]

Got a problem with stuck fermentation, any suggestions?

I'm brewing a stout, OG 1050, fermentation started well about 10 days ago, but it's been stuck at 1022 for the last four days. I've stirred the yeast back in, but it didn't seem to help. The temperature is 17 degrees C, is there any point trying to warm it up? or adding a fresh batch of yeast? It tastes great so I really don't want to throw it away.

Any suggestions gratefully received.

Cheers.

[floydmeddler]

Don't chuck it away! I'd raise the temp and add a pack of safale.

[6470zzy]

I am firmly with floydmeddler , don't do a drain pour please.................. Get yourself a pack of S-04 or one of Nottingham, raise the temp, rehydrate the yeast in water and pitch those little buggers, you will be happy that you did.

Cheers

[Shadoxhurst]

My Christmas stout started at 58 and stuck at 20 so I roused it, added another pack of yeast (started with S-04 so added Nottingham) and also through in some yeast nutrients all in one go and now (24hrs later) it is down to 16... so don't get rid of it just yet

[floydmeddler]

My Christmas stout started at 58 and stuck at 20 so I roused it, added another pack of yeast (started with S-04 so added Nottingham) and also through in some yeast nutrients all in one go and now (24hrs later) it is down to 16... so don't get rid of it just yet

Exact same experience with my latest brew; one of which I am about to crack open. Tis a beauty and so will yours! Get re-pitching!

[Jerry]

As suggested i put some safeale yeast in (rehydrated) and left it for another 4 days but still no change in gravity. The recipe was based on Top Dog Stout from BYOBRA book. Seemed a high proportion of torrified wheat at 1kg, I'm only my 4th brew so I'm no expert but can this result in 'unfermentable' sugars? Any other suggestions on why this brew stuck fast? I've stuck it it a King Keg and will keep an eye on the pressure in case it gets going again.

[floydmeddler]

Did you warm it up from 17c?