« on: February 08, 2017, 01:31:48 PM »
I have an 8 gallon batch of 1.072 porter split into 2 four gallon batches for primary fermentation that I brewed on 1/21. I pitched one entire rehydrated pack of Danstar Windsor dry yeast into each fermenter at 68 degrees. Curiously both batches have been stuck at 1.040 for over 10 days. I've attempted to rouse both the yeast and temperature to no avail. I've read that this yeast is a poor attenuator, but not this poor. Oh what to do? This is intended to be transferred into a hungry whiskey barrel that I'm also having to nurture to ensure that it doesn't dry out as it's been empty for going on eight weeks. Should I make a small starter and repitch? Worst case I could toss in some Brett C but I don't really want to leave this in the barrel for the requisite 12 months. Thanks for any advice. First time I've ever encountered this.