ianrea
New Member
My fermentation is stuck and I am getting worried. I need some ideas...
Here is my recipe
Belgian Pale Malt 22.00 Lbs
Candi Sugar, Dark Sugar 2.50 Lbs
Carapils (Dextrine) Grain 2.00 Lbs
Caravienna 2.00 Lbs
Crystal 10 2.00 Lbs
Crystal 40 2.00 Lbs
Special-B Grain 2.00 Lbs
Mashed at 149 for 60 minutes with 7.5 gallons
Starged at 170 for 60 minutes with 5 gallons
120 minute boil
Added 1 lb of candy sugar after 60
Added 1 lb of candy sugar after 90
added 0.5 lb of candy sugar after 105 (added yeast nutrient at this point too)
Pitched two 30-34 ounce starters of Wyeast 1388
After 8 days in Primary I made a small starter with the following and mixed in the following:
Candi Sugar, Dark Sugar 0.50 Lbs
Dry Malt Extract - Light Extract 0.50 Lbs
My O.G. was 1.122 (Which seemed a little low considering my grain bill)
Now after 19 days I am stuck at 1.050. Last night I added some Champagne 1118- Lalvin 5 to try and get the gravity near the target 1.023...but my airlock isn't moving.
Any other ideas? Thanks in advance!
Here is my recipe
Belgian Pale Malt 22.00 Lbs
Candi Sugar, Dark Sugar 2.50 Lbs
Carapils (Dextrine) Grain 2.00 Lbs
Caravienna 2.00 Lbs
Crystal 10 2.00 Lbs
Crystal 40 2.00 Lbs
Special-B Grain 2.00 Lbs
Mashed at 149 for 60 minutes with 7.5 gallons
Starged at 170 for 60 minutes with 5 gallons
120 minute boil
Added 1 lb of candy sugar after 60
Added 1 lb of candy sugar after 90
added 0.5 lb of candy sugar after 105 (added yeast nutrient at this point too)
Pitched two 30-34 ounce starters of Wyeast 1388
After 8 days in Primary I made a small starter with the following and mixed in the following:
Candi Sugar, Dark Sugar 0.50 Lbs
Dry Malt Extract - Light Extract 0.50 Lbs
My O.G. was 1.122 (Which seemed a little low considering my grain bill)
Now after 19 days I am stuck at 1.050. Last night I added some Champagne 1118- Lalvin 5 to try and get the gravity near the target 1.023...but my airlock isn't moving.
Any other ideas? Thanks in advance!