Monday, 27 June 2011
My yeast is stuck again. It's fermented about 3/4 of the sugars into alcohol and decided to stop. Most inconsiderate and inconvenient of the little fellas.
I've got a 'to do' list to fix it, many of these tricks will probably apply to the keen home brewer too.
1. Add oxygen (but I don't think it's that - added loads of oxygen after learning from last time)
2. Give it a good ol' rousing. The yeast I'm using forms a lovely yeasty-Carbon dioxidey-beery foam on the top but doesn't really swim around in the beer very well. Mixing it up (with a very sterile stick!!) gets some of the yeast back into the beer.
3. Give it a zinc hit. Zinc is vital for yeast growth and fermentation. Often if your beer is stuck at a higher gravity and won't budge, a little zincy hit will liven it up.
4. Re pitch it. This is a last resort (mainly because I've not got any more buckets of yeast lurking in the fridge) and it shouldn't really need it as we put loads of yeast into the beer which is more than enough for fermentation. Why add more than needed? Skimming over the subject...
I've roused it and added a zinc booster, all I can do now is wait.... I'll keep you posted.