Hello,
This is my first experience with a stuck or stalled fermentation. I’ve read tons recommended solutions, many many scenarios, and I’ve tried several attempts to get it going again.
First off - forgot to clock my starting SG.
The mash has been fermenting for 32 hours. Right out of the gate, it was doing great!
Current SG 1.090
I’m using a high tolerance rum yeast.
I thought my SG might have been high so I made another yeast bomb and pitched it with a half gal water. My pH is right at 5.0. I’ve tried warming the mash even though recommended temp is 68-93 degrees F and its never been lower than 71. I’ve tried aerating again, I’ve tried mixing to re-suspend the yeast. I’ve got nearly $200 in the mash bill so hoping this isn’t ruined.
Thanks for any suggestions!!
This is my first experience with a stuck or stalled fermentation. I’ve read tons recommended solutions, many many scenarios, and I’ve tried several attempts to get it going again.
First off - forgot to clock my starting SG.
The mash has been fermenting for 32 hours. Right out of the gate, it was doing great!
Current SG 1.090
I’m using a high tolerance rum yeast.
I thought my SG might have been high so I made another yeast bomb and pitched it with a half gal water. My pH is right at 5.0. I’ve tried warming the mash even though recommended temp is 68-93 degrees F and its never been lower than 71. I’ve tried aerating again, I’ve tried mixing to re-suspend the yeast. I’ve got nearly $200 in the mash bill so hoping this isn’t ruined.
Thanks for any suggestions!!