got a stuck fermentation and YES i HAVE read all of the awesome input that has been posted here prior to posting this. just a last ditch attempt and would appreciate any help.
anyhow, it was a a light belgian apricot wheat that was intended for friends and family so as not to crucify them as my ipa's usually do
. i do not have the recipe with me but suffice it to say that it was predominantly belgian two row for my grains. three step mash; hit all of my temps perfectly cooled and then pitched my 1200ml starter into the carboid.
og was 1.048 exactly as planned and was looking at 1.012 as a fg. well, fermentation took off like a rocket in about four hours or so, worked like crazy, and then went dormant. i left it for a full week just to let it finish out, took a reading and it was at 1.022. hmmm... left it for another week, still at the same reading.
so a day or so ago i roused the yeast using a sanitized mash paddle. no joy. 24 hours ago i roused it again and added some yeast nutrient. still nothing. tomorrow i'm looking at adding some amylase enzyme and see what happens.
so i guess that my questions here might run along the lines of:
-am i doing the right thing here? if not, what should have been done differently?
-when might i expect results from what i'm doing?
-or, ultimately, is this beer just done?
thanks in advance for any help on this; much appreciated.