4 weeks ago, I brewed a Belgian ale (5 gallon batch) with an OG of 1.051. Two weeks ago, I transferred the beer to a 5 gallon carboy, and the gravity was at 1.027. Yesterday, I checked the gravity, and it was at 1.024. I want the FG to be at around 1.013-1.014. Is this considered a stuck fermentation or a slow fermentation? Is there anything I can do to speed up the process? Thank you!
Stuck fermentation help?
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Why the transfer before fermentation finished?
It could be stuck, it could be slow, and it could be just finished. First thing to do is to raise the temp a few degrees and swish the yeast around enough to roust them. Then, if that doesn't work, you can try a fast ferment test on what you've got: draw out a small sample of the beer and pitch a megaton of yeast; leave it at 90ºF for a few days and see if the gravity drops.
It could be stuck, it could be slow, and it could be just finished. First thing to do is to raise the temp a few degrees and swish the yeast around enough to roust them. Then, if that doesn't work, you can try a fast ferment test on what you've got: draw out a small sample of the beer and pitch a megaton of yeast; leave it at 90ºF for a few days and see if the gravity drops.
