I tried this as my first BIAB all grain batch and made some mistakes resulting in missing my OG, I only got up to 1.040. I also substituted White labs WLP400 because I had some washed yeast from a previous batch on hand. I originally brewed this on on 9/7 and went to keg it on 9/21 and found that it appears to be stuck @ 1.020
I moved it up from the basement because we have been getting temperatures below in the low 50s some nights and i figured it may be a little cold and fermenting slowly but the temp of the sample i took from it was 68.4 F, so im not sure thats it. I'm going to take another reading today and I'm hoping its made some progress.
I've only had one stuck batch before and it was a temperature issue, so once I moved the fermenter to a warmer area it kicked right back into gear. Hoping that this one will do the same, if not should I add more yeast? Still new to all grain and I'm not sure if not hitting my target gravities caused more unfermentable sugars in this and that's why its "stuck". Its only about 25 bucks worth of ingredients but I'd hate to have to throw it down the drain.