Advice on stuck(sort of) fermentation

Hi all,

I brewed a batch of Papazian's Californian Common, using S-23 yeast. In primary it developed krausen, which fell, so I racked into secondary. It was in secondary for a week+, and then racked into a keg. Before I put the keg on CO2, I measured the gravity, and it was still around 1.040!!! I have had problems before using the malt extract I buy from my only local HBS, so I am assuming there is something wrong with the extract (I has probably been in the store for a very long time).

I must mention that I have done about a dozen AG brews, and have not run into this problem.

After I realized the problem with the brew, I threw in a Beano tablet, and dumped a dry pack of S-23 into the keg. For the last 2 weeks, the keg has been off-gassing, so I have been assuming fermentation is still taking place. But my last gravity reading (yesterday) showed it was still above 1.30. If I open the lid to the keg, I can see numerous CO2 bubbles breaking the surface of the beer/wort.

Do you still think that fermentation is going on, and that this just may take months to finish??? Should I pitch an ale yeast, or repitch more S-23??

This brew has me stumped

Rhino

Sounds like it's still fermenting...I've had some primary fermentations take up to two weeks to complete. What is your temperature? How do you aerate?

Aeration is by shaking the hell out of the carboy. I understand that primary fermentation takes a while, but this beer was brewed 4+ weeks ago.
Is it possible that the extract I used is fermentable, but just very difficult for the s-23 yeast? Fermentation temps are approx. 68F.

Cheers,

Rhino

The yeast really shouldn't have had a problem at 68F and shaking is fine for aeration. I'm not really sure what the issue is, but it sure sounds stuck and/or awfully slow.

What was the Original Gravity at the start of Primary?

Certainly does sound odd. how does it taste?

If you read the following about s-23, you will find it shouldn't be fermenting at anything higher than 59 degrees...perhaps that is your problem


http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf

have you ever thought of using wyeast 2112? thats what I use for my California common and it likes the 65 degree range.

California Lager 2112 L Wyeast High 67% to 71% 58° to 68° F Produces malty, brilliantly clear beers.