10 gallon batch. 5 fermented out, 5 stuck. What gives?
 

-I did a 10 gallon stout using Belgian yeast (WLP500 and 550).
-Split with a friend in two carboys
-Did one huge starter and split it between the two carboys. (decanted and swirled the yeast up real good and split it equal amounts in each carboy)
-Used pure oxygen with a stone for 60 seconds on each
-One carboy fermented down to 1.015
-One carboy is stuck at 1.040


To the stuck carboy I've tried...
-New yeast (new vile of WLP500)
-Yeast Nutrient added
-Gently roused the yeast a couple times
-warmed it up


Same beer, same yeast - the only difference I can see is he fermented probably 5 degrees cooler than mine. So I guess I'm looking for advise on how to get mine down lower, and also any idea why this would have happened?

Can you just put it in a rope tub with cold water and swap in frozen bottles? Not sure that's it though. I doubt cooler would = more attenuation.

WLP500 optimum temp is 65-72. WLP550 optimum temp is 68-78. I'm at about 68 degrees. He was prob closer to 62 (in his basement). I don't think cooler temps will help.

Me neither. Is it possible you didn't really split the yeast as evenly as you thought? That's really strange.

No, I'm positive we split the yeast evenly. I don't get it!

I have never tried this but it is supposed to work. Get some 3711, that stuff will ferment anything. Make a starter and pitch it at high krausen.

from the Wyeast website

Well, when all else fails...I'll see if I can get that. I wonder if the White Labs has an equivalent to that. White Labs is all my LHBS carries.

White Labs does not have an equialent. 3711 is a beast of its own.

I have. It took a 1.040 stall down to 1.002. It's a monster.

Well I don't want it to go that low! I may try adding a bit of new wort and see if that helps...otherwise I'm out of ideas.