Fermenting the leftovers
I have often thought if you had a stuck ferment (that really wouldn't restart) you could run it normally and once cooled use the remaining sugars to start again.
If there was a bacterial reason for the inability to restart the boil will have sterilised it. And the alcohol has been reduced. You would need to airate.
Thoughts anyone..?
If there was a bacterial reason for the inability to restart the boil will have sterilised it. And the alcohol has been reduced. You would need to airate.
Thoughts anyone..?