Recipe:
5 Gallon Batch
3lb Pale DME
3lb Pale Malt
1lb Wheat Malt
1lb Crystal 60
4oz Debittered Black Malt
8oz sugar
4oz hops boiled, 2oz dry hopped
safbrew s-33, one pack added dry
OG 1.059
Mashed at 150f, boiled 45 minutes and cooled quickly. Aerated well by transferring between brew pot and bottling bucket.
Fermentation was active for 2 days at room temp. Ever since then it has been stuck at 1.029 for two weeks now. Yesterday afternoon I repitched with rehydrated EC 1118 and still nothing.
Any ideas if I can actually get this going again or should I just bottle. Not sure what the problem is, never had a stuck brew in 3 years. If I bottle what amount of priming sugar should I use, I'm guessing not much!
5 Gallon Batch
3lb Pale DME
3lb Pale Malt
1lb Wheat Malt
1lb Crystal 60
4oz Debittered Black Malt
8oz sugar
4oz hops boiled, 2oz dry hopped
safbrew s-33, one pack added dry
OG 1.059
Mashed at 150f, boiled 45 minutes and cooled quickly. Aerated well by transferring between brew pot and bottling bucket.
Fermentation was active for 2 days at room temp. Ever since then it has been stuck at 1.029 for two weeks now. Yesterday afternoon I repitched with rehydrated EC 1118 and still nothing.
Any ideas if I can actually get this going again or should I just bottle. Not sure what the problem is, never had a stuck brew in 3 years. If I bottle what amount of priming sugar should I use, I'm guessing not much!