Another stuck fermentation thread
So… might have a stuck fermentation on my hands. In hindsight I probably didn’t aerate enough, considering the OG.
Had a go at a tripel. This is a half batch (2.5 gallons) with a low (65%) mash efficiency:
3.3kg german pilsner
90min mash at 65 C (BIAB)
15g styrian goldings 90 min (7AA)
7g saaz 15min
7g saaz 5 min
200g cane sugar
100g light brown sugar
OG was 1.082
Added 100g more table sugar as fermentation started to slow down
Used Wyeast 1214 with 1.5l starter (over-pitched if anything)
So its been sitting at 1.027 for the past few days. That’s only around 65% apparent attenuation. Raised the temperature to 23 C over the past two days to try and coax some more activity out of em.
I will leave it for another few days and see what happens, but I really want it to finish a lot dryer. I have some Vinters SN9 yeast that I was intending to use for some cider in the near future. Its supposed to be a very neutral yeast. Would it be possible/advisable to pitch this while moving to a secondary to finish the job. As I said I’ll leave it a bit longer to see if it drops at all, but I honestly doubt it will get to 1.020. Was kinda hoping for lower.
Advise please advisors