Plascentofawoman

Recipes 

Ok. Well, the yeast on the bottom isn't as big as I remember and the top of the beer doesn't have any foam/yeast... The inside is caked with brown crap, I'm assuming yeast, and I think I lost a lot of it... I'll give it a day or two and take a reading... If nothing I'll just pitch another. Good idea?

Zen_Brew

Recipes 

Keep the fermenter as close to a constant 70 as you can and see if a couple more points don't come off of it. Pitching more yeast into a primary that already has a good amount of alcohol is not recommended. As yeast ferment they produce co2 and alcohol which are both toxic to them. As they ferment they sort of acclimate to the toxic environment a bit as they create it, however if you put fresh yeast into such an environment it shocks them and they usually will not perform.

There are a couple ways to look at/ deal with your beer.
Best case is the yeast are still working and they will knock a few more points off the beer.
Next, you may like the beer with the residual sweetness and keep it as is.
You could also brew another batch and back blend them to balance the taste.
If you really wanted to use more yeast to knock the gravity down you could get some more yeast, and put them in some starter wort. When your starter is at high krausen, you would pitch the actively fermenting yeast into your stuck primary. This at least gives you yeast that are acclimating themselves to an alcohol/co2 environment, and are actively fermenting. This can be successful, but there is no guarantee that it will ferment the current beer any lower. Sometimes the wort just had a high level of unfermentables and it is done.

For now, I'd just keep the temp stable and wait and see.

Cheers

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Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale

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Plascentofawoman

Recipes 

Lol me and my no patience. I think I'm gonna have a beer. :P

Plascentofawoman

Recipes 

We have a large bucket and I put 60-65 degree water in it because it hasn't cooled down any up here and it's humid. Hopefully this will bring it down to non stressful (for me) temps and stays lower overnight until it cools off. *sigh* Beer me.

Plascentofawoman

Recipes 

So i took a gravity reading this morning before work. still at 1.020. Its been about 15 hours since my last reading, i took the syphon thingee and gently stirred up some yeast at the bottom. the water bath is at 69 degrees... hopefully this gets it goin.

TheSeether

Recipes 

I think the word you were looking for was "lurker" not "troll". No one likes a troll, no one notices a lurker.

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Bottled/Drinking - Dirty Blonde Cutthroat
Bottled/Conditioning - Cupid's Black Heart Baltic Porter

Plascentofawoman

Recipes 

lol true, not like i joined until yesterday, i just lurked in the shadows..

dcp27

Recipes 

unfortunately, it seems getting stuck at 1.02 is a rather common occurrence with extracts for whatever reason. while 1.014 is ideal, 1.02 will still be ok with how high your IBUs are. if it doesn't move down any further I wouldnt sweat it, and you can always just tell your bf it did

Skelator

Recipes 

Weird! Well, i added 1/2 tsp amylase to my imperial ipa the other night and i'll take a reading after work... part of me thinks i overreacted to my FG. I'll let you know how it turns out! But 1.020 probably shouldnt be too bad considering your ibus will be pretty high, it should take away from the sweetness.

Plascentofawoman

Recipes 

Yeahh, I think I'm just gonna let it be for another week. Move it to the second carboy, let that sit 2 weeks, then bottle for 2-4 weeks. Let me know what happens with your brew!