This is one of the rare times I ask for some class participation. My imperial stout seems to have stalled in the bottle, carbonating slightly but nowhere close to where it needs to be. I’ve inverted the bottles on two separate occasions to stir the yeast up and get it going again, but it appears my attempts have failed. Taste wise, the stout is excellent and I want to save this batch at all costs. What’s funny is when I brewed this last year, it ended up overcarbonating. Is this just a case of a fickle yeast?
This was my idea for saving it. Get a sachet of US-05, rehydrate it in warm sterile water, uncap the bottles, and add about a mL or two of the yeast suspension to each bottle, recap and invert a couple of times.
So what say you? Does this sound like a good idea? Does anybody have any other advice to give…preferably based on your actual past experiences? Thanks in advance.