Dammit...I have my first stuck fermentation. My first lager has been in the fermenter for over a month, and it doesn't want to finish...at all!
The recipe can be found here
Current gravity: 1.042 (reached after one week)
I do not have a hydrometer problem - it's proven fairly accurate in the past, and all readings are taken at 60 degrees - the calibration temperature.
I do not have a conversion problem - an iodine test shows zero color change.
I aerated the wort for about 3 minutes with pure O2 through a stainless stone.
The fermentation temperature has been a constant 60 degrees F (warm, I know...but that's as cold as I can maintain given the DAMN HOT ambient temperature outside).
I pitched a WEAK starter. My yeast arrived from AHS after a lengthy delay with a melted ice pack. It barely woke up when I made a 2L starter, and I probably should've stepped it up at least twice...but I was on a brewing schedule, so I pitched what I had available on brew day.
I have done my best to RDWHAHB.
The good news:
My sanitation seems to be in good order. Even after a month of sitting rather dormant, it smells and tastes good...just REALLY sweet.
I have a conical fermenter.
The (possible) solution:
I think I'm done relaxing, having homebrews, and patiently waiting for this beer to finish. After a month with zero activity, I think it's time to do something.
Since I don't seem to have a conversion problem, I'm not going to use Beano...at least not yet.
I just boiled up some more starter wort. I'm going to dump the trub from the fermenter, hopefully separating any break material from the yeast. Whatever yeast I can salvage is going into the starter and onto the stir plate for a few days. With any luck, I'll revive it and pitch a much healthier batch of yeast.
Anybody have any better ideas?