>
> Well, first make sure it's warm enough, most yeasts work better from
> 20 to 30C. Just adding yeast to a stuck fermentation usually ends up
> in more wasted yeast. You are better off building a starter and
> feeding it into the batch a bit at a time (pull off some of the batch
> and add it to the starter, not the other way around).
>
> Joe.

Hi. Is there a special starter I should use to re-start this? Room
temperature shouldn't be an issue - it's being kept in my pantry so it
is always warm enough. In other news, I have a second lovely batch
that is working out well; it is clearing now and I am looking forward
to bottling it soon.
Cheers
Chris