long fermentation

[stout]

i've had two sugar washes forgotten about in cold conditions - about 14-18 deg for 3 months

they're at 1015 now

has anyone else had a wash on the go for this length of time and how did it turn out ?

[mozr]

Is there a possibility that the wash has stuck?

You might need to restart the ferment by adding yeast and/or nutrients.

What is the recipe you are using?

[Jimmy]

I had one that I left for months, turned out alright in the end but I think I chucked a small amount of turbo into it when I was making a batch in a different fermenter... might be wrong though, hazy memory! Good bit of stirring up should get it going again if it's warm enough.

[Capt-Cudellez]

I have had one go on for a few months, had a real vinegar taint to it. Ended up using it for a cleaning run on my new keg so can't comment on the output.

[stout]

the wash is a tomato job with bakers yeast
it was in a room that was used every day
its been bubbling regularly apparently
twice a minute

i shone a lamp on the fermenter for a while to heat it up and it perked up and started bubblin' like a good thing

could it just have been a constant really slow ferment cos of the temperature ?

3 months seems a long time

[stout]

all seems to be ship shape and bristol fashion Aidan

one had a EC1118 chucked into it about a month and a half ago

there's now what looks like the soaked bread after you feed the ducks floating on the top

the one with just the bakers yeast is just bubbling along nicely and payin' no attention

but both seem happy and smell ok on the airlock

i must have sterilised everything well enough - so according to your estimations i should be ok ?

could i stick them in the still iffin they're only at 1010-1015 ?