CBC yeast for restarting stuck ferment.

Are you referring to CBC-1? If so, it's not a great choice for stuck fermentations, because it doesn't eat maltotiose, and may not be great at eating maltose. It will eat the simple sugars just fine, which is why it's marketed as a "conditioning" yeast.

 

Simple sugars are the first to be consumed, as it is sacch.'s genetic imperative to exhaust the glucose in solution before moving on to more complex sugars.

 

As far as killer strains go, the other strains must be "killer factor sensitive" to be affected. Not sure if Nottingham or Windsor are.

 

Either way, it's most likely not going to lower your gravity

 

What are you gonna do gorm? Make an active starter and pitch?

 

I’m rootin’ for ya Gorm

 

Will pitching potassium metabisfite kill the CBC yeast and a day later you could pitch something else? No experience with this but just wondering, I've back sweetened ciders using kmeta then kegged but never had to repitch a different yeast.
It could ruin the beer most likely but I think danstar belle saison will survive anything.

 

I would toss in a pack or two of Nottingham.

 

To kickstart a stuck fermentation, you really want yeast that is already rocking. Think about it; you already have a challenging wort to ferment, now you’ve added alcohol, which is toxic to yeast. It’s a lot to ask if a poor packet of dry yeast to go from dehydrated to fighting the battle of it life in seconds!

I would either get a starter going strong and pitch that, or ask a local brewer if they could spare some healthy, low gen. yeast during a dump or harvest.

 

Someone correct me if I'm wrong but I was under the impression killer yeast strains prevent the multiplication of sacc c. If that's true then the option of carpet bombing your beer with a couple sachets of us05 is still a viable reality.

 

Different killer factors work in different ways. I'll leave the very capable Milk the Funk wiki to fill in the details.