Originally Posted by imperialist
The OG was 1.058 which means it the yeast only chewed up .034 gravity points. Why undisturbed? I had read that by giving the fermenter a little agitation it puts the yeast back in suspension so it can dork more, do you think this is a bad idea?
The only reason not to disturb it would be to let the yeast settle out before you rack it to your bottling bucket.
It's not that uncommon for extract beers to get stuck around 1.020. This one is obviously a bit higher.
As the poster above suggested, you could try pitching more yeast. If you were to do that, I'd consider making about a 1 litre starter and pitching it at high krausen (12-18 hours). But you might only get a few more gravity points lower by doing that--so you have to consider the cost and trouble versus the potential gains.
My suggestion to just leave it is based on the fact that you like the flavour of the beer and IMO are unlikely to get bottle bombs.
If you are going to continue to make extract brews, you have to really make sure you pitch enough yeast. I'm guessing you didn't use a starter--be sure to do that next time. Also make sure your wort is as well-aerated as you can get it.