« on: March 28, 2011, 04:51:43 PM »
Alright I'm at a loss here.
My first 10 gal all grain batch was Denny's Bourbon Vanilla Imperial Porter from the AHA site with my OG being 1.071 (target 1.086). I divided the batch in two then I pitched at 70 degrees and I think my temp dropped below 65 degrees and the yeast went dormant. When I racked to the secondary to and the fun stuff I took my reading after the fact and it was at 1.040. So, I rehydrated some dry yeast with a good expiration date and poured it in. No activity. After two weeks in the secondary same result 1.040. I racked back into a bucket and let it splash for about half of the transfer thinking that it needed O2, trying not to cause oxidation issues, And pitched a new packet of liquid yeast. I then put it in a temperature controlled environment. After four days nothing so I hit it with the drill style paddle. Still no activity. 1.040 of unfermentable sugar? Any ideas would be great. Thanks in advance.