just to double check

[sam c]

as the title says a bit of double checking.

my oat meal stout seems to have got stuck @ 1.030 on day 7. it also had the same S.G yesterday. yesterday i gently roused the yeast from the bottom of the F.V but this doesn't seem to have had much of an effect. well none at all.

so im planning on pitching a pack of nottingham later today and just wanted to check this was the correct thing to be doing?
should i be making a normal size starter ( 200ml) or a larger one say 1 litre? and do i need to areate the wort again or just pour it straight in? i believe it is the later of the two but want to make sure as this is my last pack of yeast at home at the moment.

[JammyBStard]

Last time this happened to me I sprinkled a packet of nottingham accross the surface of the FV and was back in business.
You dont need to make starters for dried yeast, just follow the rehydration instructions on the packet, or sprincle it onto the top of the wart.

Chris-x1 wrote:
Dried yeast manufacturers propogate yeast in such a way that they build in glycogen reserves into the yeast itself and there are sufficient cells in an 11g pack of dried yeast to ferment up to 25L of 1048 wort.

If you make a 1L starter you wont get any cell growth and you will use up the built in reserves, you're also likely to kill off a few cells while your at it. If you are making a beer that requires a higher cell count you're better off using an extra pack of yeast.

[196osh]

If you had a higher OG, so that their is a decent amount of alchohol present then making a small starter to let the yeast aclimitise to the alchohol rather than chucking it straight in with no prior warning would be a good idea.

[sam c]

sorry i did mean re-hydrate rather than make a proper starter which is what i am doing at the moment.

so i shouldn't areate it though should i?

thanks

[196osh]

sorry i did mean re-hydrate rather than make a proper starter which is what i am doing at the moment.

so i shouldn't areate it though should i?

thanks

No dont areate it, at this point.

[sam c]

ok thanks