First thanks for your input/advice.
This was my recipe
17.6 pounds of Pale Ale malt
17 gallons of water (I usually do 1 to 1 ratio but have been told lately that might be to low though it has not been an issue in the past).
System is a Sabco Brewmagic if it matters
1 hour rest at 162F for the primary
then 2nd runnings at 45 min at 170F
boiled for 1 hour, with 2 pounds of honey added at the 30 min mark
Ended up with just under 15 gallons of wort at OG of 1.034
It has been in the Ferm tank for 13 days as of today and seems stuck at 1.024
I figured it got to cold so I stirred it with a sterile spoon to get the yeast back in solution and warmed up the room and tank overnight to 70F. The operational temp of the yeast is 59F-75F.
Any suggestions on how to:
1: boost the gravity==> alcohol since right now its on track for 3% if I can get it down to 1.007 but I would really like ti to get to around 5%
2: get the fermentation unstuck while accomplishing #1.
I live in south america so I can't just run down to the local home brew supplier or pick up a bottle of barley wine to toss in.... options are working with honey, I do have some caramel malt but not thinking that will help with fermentable sugars.
Thanks so much for reading and your advice