dammit, help stuck fermentation

So, I posted a while back, I had my first stuck fermentation ever. It was a tripel that I pitched a large starter of trappist yeast in to start. When it stuck at 1.060 from 1.092, I stirred, moved ot warm env, and it got down a bit more, stuck again, finally racked onto a S-05 yeast cake from my pliny, got down to 1.030, stuck again at 1.030. Now, I tried racking onto my cider (champagne yeast cake) and not a damn thing happened.

What now? if it was a stout or something I would say hurray dessert stout, whatever....but a lightly hopped tripel? Damnit

btw before anyone posts: yes I am sure of what temp I mashed at (154), and no I havent tried beano, Ive yet to hear someone say they got a good beer out of it. Guess I may have no choice...

Yeah... that's a little bizarre, eh? Starting with such a high gravity, ending at around 30 probably isn't the devil, but I understand if you want to get that down a little bit. What you have to be concerned about is the high alcohol content at this point in the fermentation. I would suggest using a hardy yeast strain like a fresh wine yeast. The problem with brewer's yeasts are that they tend to like being between 5%-8% alcohol by volume so if you have a big beer like this the yeast might be getting drunk in your fermenter. Wine yeast is typically resistant to alcohol up to 15%-20% so you'll probably have a better finishing gravity, but just be careful it doesn't go too far. If you get it too low it'll end up dry and mouth-puckering.

Instead of Beano (which would convert its own mother to sugar if it could) take a look at Amylase Enzyme powder. You can get it at most LHBSs for a few dollars. A teaspoon sprinkled over the top of the beer and swirled in gently will help break down a few more of the long chains into fermentable chains. There's a branching limit to what it can do, so it won't just turn your entire carboy into sugar. It might bump you a few points into the high 1.02X range. I had a RIS stuck at 1.04X and got it down into 1.026-ish territory using AE.

archiefl98 said:

Instead of Beano (which would convert its own mother to sugar if it could) take a look at Amylase Enzyme powder. You can get it at most LHBSs for a few dollars. A teaspoon sprinkled over the top of the beer and swirled in gently will help break down a few more of the long chains into fermentable chains. There's a branching limit to what it can do, so it won't just turn your entire carboy into sugar. It might bump you a few points into the high 1.02X range. I had a RIS stuck at 1.04X and got it down into 1.026-ish territory using AE.

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1000+

Don't use Beano! AE is what you want. I won't elaborate because Beano has been extensively discussed in the past. Just do a forum search if you're not convinced.

KayaBrew said:

1000+

Don't use Beano! AE is what you want. I won't elaborate because Beano has been extensively discussed in the past. Just do a forum search if you're not convinced.

Click to expand...

Done! Will report back about results.

Just an update, added AE and champagne yeast and still nothing. Starting to think the beer is possessed