Sun Apr 05, 2009 10:29 pm
When it slows down (I mean moreso than it already is), you might try some gentle yeast rousing, kicking the yeast up off the bottom back into suspension. Try to do it without aerating the wort. That is something I know I've heard advocated before, and I wish that I had tried on that particular batch. Also, I think that that yeast is just a slow worker, and so you should give it time. The oatmeal stout eventually became a gusher in the bottle even though it held terminal gravity of 1.030 for 5 days before bottling (OG 1.058). So, it may just be one of the slow kids that needs some coaxing. What kind of nutrients are you using? I used some DAP, but I think that it is getting a little long in the tooth and that I should invest in some fermaid-k and servomyces soon. Best of luck with that picky-ass yeast. The flavor profile it gives sure is a winner, though.
Another possibility, as you said, is repitching. If after that week it stops at 1.030 like mine, it might be worth repitching the same yeast or even some Cali Ale depending on the beer you're doing. By that stage of fermentation the 0002 should have given all of its ester profile already, so the other yeast shouldn't mess with the taste too much.
"Beer; so much more than a breakfast drink." -Homer
Bottled:
Aging: Flanders Red
On Deck: Jeez I need to brew...
