Beer Forum

I’ve got a strong scotch ale that has stalled (OG 1.105, stalled at 1.035. I only stepped the starter up once to 2 gallons). I don’t have any more liquid yeast to make up a starter, but I do have a bunch of dry yeast (3 packs of S-04 and 2 packs of US-05, all best by dates are this month). Should I toss in all 5 (rehydrated), just toss in 1 pack, toss in a few? I would prefer not to dump the beer since I won’t have time to brew for ~2 months, so I’d like to make this one at least drinkable. Would more info help?

Thoughts? Thanks

For that big of a starting gravity, that sounds like it is at the high range of the expected terminal gravity, especially if you used scottish or english ale yeast. Expected final gravity for a "Strong Scotch Ale" according to the bjcp guidelines is between 1.018 and 1.030, so it isn't too much above. If you repitch I wouldn't go overboard with it.

More importantly...how does it taste?

How long has been fermenting? Temperature?

It has been fermenting for 21 days now, but it hit 1.039 after 10 days, and 1.035 after 14 days.

Fermentation temp was 65F (+/- 1).

As for taste, it still tastes pretty sweet at this point. I wouldn't want to consider it quite finished out yet.

I'd take it up to 70F and rouse the yeast and see what another week does. If nothing changes, chuck in a couple of packs of US-05. Problem is, you're throwing the yeast into a high alcohol environment with few simple sugars and no oxygen. Anyone ever done this?

I agree with Tat, warm it up. Not sure if dry yeast can get going in that environment, you really need active yeast at high krausen. I would also add some more yeast nutrient, preferably Fermaid K.

If you do need to repitch, just throwing rehydrated dry yeast in is not going to do a thing. As mentioned above, you need lots of yeast at high krausen OR I have known many a stuck ferment to get going with a pitch onto an existing yeast cake.

Use one of those S-05 packets to brew a regular gravity beer (<1.055 or so) and then pitch the Scottish on top of that when it's done in 2 weeks or so.

Sounds good. I'll give heating it a shot and make some time for a batch for a yeast cake as backup.

Thanks!