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Stuck fermentation

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Post  scutt Wed Feb 09, 2011 3:59 pm

i have an extract porter that i made and its OG was 1.056 and after about 6 days it was down to 1.032 and now a week after that its at 1.032 still. fermenting at 66degrees. what would be the best way to get this fermentation unstuck. used wyeast 1028 london ale
any help would be greatly appreciated
thanx
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Post  CalvinChubb Wed Feb 09, 2011 7:48 pm

Add more yeast, if even a different strain.
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Post  BassClefBrews Wed Feb 09, 2011 8:09 pm

Before pitching more yeast, try shaking the carboy or bucket to rouse the yeast and raising the temp up to 68 - 70 degrees. Was it a kit, or where the ingredients bought separatley? Was it dme or lme, and how much?
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Post  scutt Thu Feb 10, 2011 10:33 am

that was all LME. i dont have recipe in front of me but i believe that i used 6lbs of Darl LME and 3lbs of Amber LME. this was from a recipe not a kit
i shook it up last night and moved carboy to a warmer spot in the house to bring it up to 68. if i need to pitch more yeast. how much should i use? can i just use some dry yeast? what is the best way to pitch more yeast in this type of situation?
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Post  BassClefBrews Thu Feb 10, 2011 10:39 am

Reconstitute a pack of dry yeast and just pitch it into the wort. The liquid extract could have been old. it doesn't have the shelf life that dme does.
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Post  admin Fri Feb 11, 2011 12:14 am

What I have done in the past is very carefully open the container that its in. Make sure everything is as clean as you can get it sanitize and what not. Then take a large spoon or a paddle and whisk it. Get it full of bubbles. It worked for me.
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Post  scutt Fri Feb 11, 2011 10:09 am

the shaking it up idea did not work. so i pitched a pack of dry yeast last night and hopefully it will be fermenting again when i get home
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Post  BassClefBrews Fri Feb 11, 2011 11:22 am

Keep us posted.
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