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born3z · 03-27-2012, 01:29 AM

So, last Sunday I brewed up a porter and pitched a starter of American Ale II That was harvested from a previous brew. Brew went well and I actually hit my projected OG of 1.052. Fermentation started fine and went steady for three days then stopped. SG read 1.025. I roused the yeast a bit and let it sit for three days. SG read 1.023 on Saturday. I racked over to another carboy, sucking up all the yeast cake in an attempt to get it going again. Today it's still sitting at 1.023. Could it be finished? Do I pitch a pack of dry yeast?

This is the grain bill:

7lbs 2-row
1lb 8oz Victory
1lb Crystal 80L
6oz Chocolate
4oz Special B
4oz Black Malt
4oz Crystal 20L

This is the first time I've ever had this happen. Any suggestions are appreciated!

guinness_time · 03-27-2012, 01:36 AM

Well I've had this happen with a Porter that I brewed a few weeks back. It stopped at about 1.022 and I did everything you did, even let it sit for an extra 1 1/2 weeks in the secondary. Finally I said $%^@ it and bottled. Well I can tell you it is delicious, everyone loves it, and I've only got two bottles left from the batch. I used WL Irish Ale in mine. I also read somewhere that gravity can also be attributed to body in beer and mine certainly has some body. How true this is, I don't know and won't pretend to know. Hope this helps.

Oh and mind did get me tipsy more than once so I know the alcohol was in there.

born3z · 03-27-2012, 02:06 AM

With all the residual sugars from the high gravity, it will have more body to it. The sample tastes really good so it's not a loss by any means but I'm looking at a 3.8% abv porter. A light porter, perhaps?

guinness_time · 03-27-2012, 04:39 AM

Ya mine tasted good too. Weird it happened with both our porters. Thought it was my yeast but you used something different. Not sure, I'd say bottle it. Like I said all my friends liked mine. What temp did you ferment at?

born3z · 03-27-2012, 10:45 AM

I had it in the coolest room of my house. Fermented around 62*, when it stopped after three days, I moved it to about 65*.

guinness_time · 03-27-2012, 11:51 AM

Haha. I did the same and thought the temp was the issue too so I went from about 64 and moved it upstairs to about 68. Even after I moved it I only got a bit more fermentation out of it over about 1 1/2 weeks. I also considered pitching again but instead just bottled.

born3z · 03-27-2012, 02:23 PM

Yeah, I might just keg it up but would like to hear some other opinions first. Anyone else want to chime in on this one?

**midfielder5** · 03-27-2012, 02:30 PM

Your recipe has a lot of crystal malt, ~30-40% of grain bill (unfermentables) so it will be full-bodied and is likely finished at 1.023.
keg it & enjoy