So, I brewed a 1.125 OG stout the other day, with a starter of 2L. I two-stepped the starter in order to get it bigger on a stir plate, aerated the wort for 30 minutes, then pitched the starter in the wort 2 days ago. Mashed in at 147 for 60 minutes to get the beta amylase enzymes activated for a very fermentable wort. It is now fermenting at 69 degrees.
The fermentation seems extremely sluggish after two days, especially when looking at pictures of other people’s exact same recipe. Only got about 1 inch of krausen on top of the wort, compared to some people who appeared to have the same amount of krausen as fermenting beer in their primary. The yeast I am using is WLP099. I am pretty sure I under pitched…
I feel like I am about to have a stuck fermentation on my hands, so I wanted to ask some of you experts what you would do. Here are some of my questions:
- Should I wait for fermentation to end, transfer to seconday, and add like a 3 gallon starter?
- Should I aerate the fermenting beer right now before fermentation stops?
- Possibly add nutrients?
- All of the above?