I have a lager with a stuck fermentation. Can't get the gravity to drop
below 1.028. I'm going to repitch another shot of Wyeast Danish Lager.
Should I stir it in or just pour it and let it sink? I don't want to
oxygenate it. Any thoughts?

"Don Hettinga" <hettinga1105@charter.net> wrote in message
news:1084tr7dkt8uc8@corp.supernews.com...[color=blue]
> I have a lager with a stuck fermentation. Can't get the gravity to drop
> below 1.028. I'm going to repitch another shot of Wyeast Danish Lager.
> Should I stir it in or just pour it and let it sink? I don't want to
> oxygenate it. Any thoughts?
>
>[/color]

You might want to make a starter with this one, just to make sure you dose
it with a good supply of yeast. Personally, I wouldn't worry too much about
aerating it. Any oxygen you add to the beer will probably be used by the
new yeast during the fermentation.