You would think I wouldn't have to ask this with as many threads as there are about stuck fermentations. But I am.
Sooo I'm making a holiday beer which was brewed 10/20/12 which puts it on the yeast cake for 25 days now. Fermentation was nice and vigorous for a few days then calmed down. The SG was 1.072 @ 79° which makes it 1.074 after correction(?). I measured at 14 days and was getting 1.032. At 21 days, 1.03. So apparent attenuation seems to be < 60%. That seems awful!
I do have 1.5# lactose for 5.5 gallons of beer. I've seen a lot of numbers thrown around about points that lactose will add (lots of 1.004 SG for 1 gallon of water), but my gravity still seems fairly high..
Question is, should I be pitching more yeast or is my beer seriously done?
- extract with specialty grain recipe
- Wyeast Irish Ale
- made a 1L starter after letting the pack fully expand after smacking
- yeast nutrient added to first .5L of starter boil
- fermented low-mid 60s