Bugger...

[mrrm1st]

If anyone says "don't judge a fermenation by its airlock, only trust a hydrometer" then - I know. I guess I am just a fool.

My situation is that I had a two can kit which got a stuck fermentation at 1.020. Nothing unusual. I tried all my usual tricks to get it going, a stir to rouse the yeast, a heater to get the temp up a little, and then my last resort - a dry beer enzyme.

I did take a hydrometer reading before adding the enzyme which showed the stir and heat had not worked. I got home today and the airlock was doing nothing so I figured the enzyme hadn't worked so I chucked in a fresh yeast. When I put the lid back on the airlock started going mad and it turns out I must have had a bad seal. Gravity is down to 1.010.

My question is what will happen now I have put a fresh yeast in - can I carry on like normal waiting for fermentation to finish before bottling, or is a fresh packet of yeast so near to the end of fermentation going to be a problem?

Help appreciated!

Rich

[sparky Paul]

No problem, just carry on as normal - but wait for a steady gravity before bottling. After adding dry beer enzyme, it might still be heading down, so best make sure.