Hi all, it's been far too long since I've posted!
I have a problem brown ale that's stuck at 1.020, I'm shooting for 1.014. It's not cloyingly sweet, but the sweetness that's present is masking the malty, hoppy flavor I was going for. The recipe is as follows;
FG (current) 1.019
12 oz Caraamber
12 oz Caramel Malt - 60L
8 oz Light Chocolate
2 oz Roasted Barley
8 lbs Light Dry Extract
8 oz Brown Sugar, Dark
1.00 oz Warrior [15.00 %] - Boil 90.0 min
1.00 oz Vanguard [5.50 %] - Aroma Steep 20.0 min
1.0 pkg Dry English Ale (White Labs #WLP007) (no starter, I realize this is probably the problem)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
0.50 tsp Irish Moss (10 mins)
I've tried rousing the yeast and feeding it another 1/2 cup boiled brown sugar, no luck. I've tried re-pitching a packet of US-05, no effect. I have some spare packets of T-58 and S-33, along with some other misc dry yeasts. I read an article a while ago about making a starter and adding some of the stuck beer every day for several days in a row to acclimate the yeast to it's environment, then adding some extra sugar and pitching during high krausen. I've never tried this before, but it seems to make good sense. Would pitching some re-hydrated T-58 or S-33 along with a little extra sugar be enough, or should I go the route of the acclimated starter?