[MKOB] Mike owens

[Casey Rowe]

Mike,

 

If you get this e-mail, give a call tonight or tomorrow morning. I have a
problem with my Barleywine and I need help. I have a stuck fermentation. 

 

Wort started out at 1.132, stopped fermenting at 1.082. I used the White
Labs Zurich Lager. It brought the wort down to 1.082. After it became stuck
(1.082) I added a pack of Champagne yeast, which did absolutely nothing
after 24 hours. No signs of fermentation at all from the Champagne yeast.
What next? How do I get fermentation started again?

 

Casey

646-06008

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