I had a stuck fermentation on my brew with an OG of 1.044 and I'm looking for a FG of close to 1.006 but I'm stuck at 1.020 after 10 days so i shook it around (the temp is at a constant 66-68 degrees) and at day 11 it still wasn't moving downside I pitched another full packet of dry yeast (same amount as originally pitched)
Question is.... How long do I keep it going in my fermenter after the 2nd pitch? Another 2 weeks?
Yes it was extract with steeping grains I followed palmers book to a T, I moved my fermenter to a warmer room after the 2nd day of fermentation and lost my krausen. It continued to bubble for a few more days but stopped a few days ago.