Yes I know, another noobe with another question about stuck fermentation. I've made three batches of beer so far in my life, and the past two have resulted in stuck fermentations with a higher than anticipated gravity reading. Here's the deal - three things have happened in my brewing process to the two most recent batches (that got stuck) as opposed to the first batch, which turned out fine.
1 - I installed a PUR water filter, and used that for my brewing water as opposed to store bought drinking water
2 - I started to add Irish Moss to the boil
3 - Colder temperatures (below 60) have accidentally occurred overnight for one night (I know, the wife left the door open and it got extremely cold over night...twice!)
Also, I'm an extract brewer using Nottingham dried ale yeast. Like I said, the first batch I made turned out perfect. I don't think the Irish Moss would result in my problems, and I don't think filtered water would either. I know that the colder temperatures are probably what resulted in the stuck fermentation. I also read that there's not too much to do in this scenario, other than carefully stir the wort to get the yeast back into action, and possibly add yeast nutrient/energizer.
Does anybody have any other comments or suggestions?
Thanks
1 - I installed a PUR water filter, and used that for my brewing water as opposed to store bought drinking water
2 - I started to add Irish Moss to the boil
3 - Colder temperatures (below 60) have accidentally occurred overnight for one night (I know, the wife left the door open and it got extremely cold over night...twice!)
Also, I'm an extract brewer using Nottingham dried ale yeast. Like I said, the first batch I made turned out perfect. I don't think the Irish Moss would result in my problems, and I don't think filtered water would either. I know that the colder temperatures are probably what resulted in the stuck fermentation. I also read that there's not too much to do in this scenario, other than carefully stir the wort to get the yeast back into action, and possibly add yeast nutrient/energizer.
Does anybody have any other comments or suggestions?
Thanks
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