Sorry to be reposting a question that’s probably been asked and answered multiple times. I did a search and didn’t find anything helpful.
I have a batch of Denny’s BVIP stuck at 1.030. I ferment in our breakfast nook because it stays a stable 60 degrees in there this time of year, but we’ve had a couple of cold, by Portland standards, nights recently which probably dropped the temp in the nook to 56-58 degrees and I am wondering if that put the yeast in an non-cooperative mood.
This morning I swirled the bucket and placed it in a warmer location. I was thinking of making a mini-starter, a couple of ounces of DME dissolved in water and mixed with a little US-05, and pitching that. Is that crazy? Any other ideas. This is the first stuck fermentation I’ve had in five years of brewing.