by CH3CH2OH » Thu Mar 05, 2015 12:26 pm
Well i just found myself in the same situation as you with a stuck ferment but on a tpw. First one ever!!!! :think:
Nothing different in my recipe, exacly the same quantities, same sugar, same yeast, same yeast rehydration and starter procedure, initial aeration, nothing different but it wouldn't drop below 1.05. I tried pH adjustment, raised the temp a bit, added a little fermaid and ..... nothing.
Finally I remembered one little thing that was different. I used a different brand of tomato paste, an off brand that I had never of before, because they were out of the regular brand I use. This was the only one on the shelf that said 100% tomatoes. There was no additives no salt no spices so I figured I'd get it. Well I think the TP was the culprit. I went and bought some more tomato paste to add and see what happens. I added 300g of the TP brand that I usually use and it took off again.
Happily bubbling away like a champ now a few hours later!!! :dance: