Originally Posted by WoodlandBrew
What was in the partial mash, and what temperature? If there are lots of long chain sugars then Beano might be your best bet.
Also, what temperature is it fermenting at, and how much yeast did you pitch? It could be just be moving very slow in which case bottling would be a bad idea.
7lbs of 2-row
1lb of crystal 15L
1lb of crystal 40L
5lbs of ultra light extract
2 packets of S-05 (rehydrated)
Pitched yeast at about 72F temp increased to about 75F during the violent fermentation. Had a few very cold days and the temp dropped to 63-65F range, which is where I think this may have gone awry. it never seemed to recover even after swirling and raising the temp to 72F.
I've never heard of adding Beano to a stuck fermentation. I have seen people talk about adding yeast nutrient and yeast energizer when re-pitching, but I've never had such a large discrepancy in the FG. I have had issues with not getting as low as expected while using extract, but usually only 1.024 when expecting 1.018.