brewmasterpa
Well-Known Member
Ok so I'm sure the answer to my problem has been discussed before but I've never had this problem so I missed the answer. I brewed an classic American lager and after 3 months of fermenting and lagering, I have a fg of 1.020. I used white labs American lager yeast and pitched at 60 and decreased to 55. Then after 4 weeks, rested at 70. Then lagered down to 48 for 2 months. My sg was 1.070. Now, according to attenuation rates, it's close. But it tastes sweet. I'm under the impression this constitutes a stuck fermentation. Where do I go from here? Should I repitch?