I made a Belgian quad and I think I mashed too high at 158-160. My OG was 1.081 and it is stuck at 1.031. I contacted my LHBS and they said I had a stuck fermentation. Told me to try pitching more yeast, try the t-58 I had on hand and if that did not work to pick up champagne yeast. I added the t-58 waited three days and nothing, then added the champagne yeast and nothing. I am warming it up because it was in the low 60's but I am lost other wise. Any help or suggestions.... ABV is only coming to 6.58% and I was expecting somewhere around 9 at least...
Base of 2 row but also had dark candied sugar and sugar in the raw....
Base of 2 row but also had dark candied sugar and sugar in the raw....