Stuck fermentation - how long to leave it for?
Porter, sitting at a steady 22 degrees, should be 5.2% abv, fermentation stopped at 2.5%
A stir took it to 3.5% over a week.
Added yeast, and nutrient, no sign of further fermentation 2 days on.
Should I leave this, how long for? or can I try something else to coax it up to 5.2% ? Somebody suggested kegging and just leaving it, ideally I'd see this brew through to bottling in next 5 days as wish to free up my brew bucket for the next xmas brews.
Topic porter stuck-fermentation yeast homebrew
Category Mac