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My second go at brewing a dark beer. First one being the malt shovel oatmeal stout, whcih turned out really drinkable with only 3 weeks in the bottle. This second one being Wassa's chocolate mahogony porter with the honey, dark malt and cascade hops.

BOth times, the yeast died on me and after 3 days in the fermenter, there ar eno signs of fermentation again! I just repitched some safale yeast again....

What i did with the oatmeal stout was use the kit yeast and the second one used the kit yeast (cascade).Is this just coincidence or am i doing something wrong?

Will re pitching yeast affect the beer and will it increase the chance of infection after nil fermentation after 3 days?

Any thoughts will be appreciated


Thanks

get to repitching asap, and you should be ok.

what's the OG of the wort, and what temp is it fermenting at?

Don't remember what the OG was but the temp that i have kept it at is 19-22degrees.. i made two brews at the same time...both ales and the other brew has been bubling away nicely and krausen formed on the fermenter

That sounds really weird to me, I've never had that happen... maybe you have a slight leak in your fermenter which is making it appear to have stopped fermenting. It is possible to get a stuck ferment, but I'd be surprised if that's happened under these circumstances. If I was you, I'd just leave the thing alone and check the SG after a week (once, and then again after 24 hours to see if it's constant) and then bottle. Pitching another sachet of yeast can't hurt though.

You can try rousing the yeast, either by racking, or by gently rolling your fermenter on it's base (avoiding splashing). This will get the yeasties up and going again if they haven't finished the job.

I doubt the yeast is dead, so give this a try before repitching.