Hey everybody,
I have a problem. I have a stuck fermentation (I know that there are about 500 threads on this topic, but I was hoping for a more tailor made answer). I brewed a Golden Strong Ale with a starting gravity of 1.080 about 3 1/2 weeks ago. I aerated my wort using a spray aerator head on the end of my chiller. After cooling it overnight to pitching temp, I pitched a 2 liter starter of Wyeast's 3522 Ardennes yeast that I made using a stir plate (after being cold crashed and decanted). I had a few days of decent fermentation, but it stalled out at around 1.035. I shook the carboy twice and raised the fermentation temperature from 72 to 74 degrees which got the gravity to drop to about 1.024, but I am still about 10-13 points off. What can I do and what should I do to avoid this next time? Thanks for the help!
I have a problem. I have a stuck fermentation (I know that there are about 500 threads on this topic, but I was hoping for a more tailor made answer). I brewed a Golden Strong Ale with a starting gravity of 1.080 about 3 1/2 weeks ago. I aerated my wort using a spray aerator head on the end of my chiller. After cooling it overnight to pitching temp, I pitched a 2 liter starter of Wyeast's 3522 Ardennes yeast that I made using a stir plate (after being cold crashed and decanted). I had a few days of decent fermentation, but it stalled out at around 1.035. I shook the carboy twice and raised the fermentation temperature from 72 to 74 degrees which got the gravity to drop to about 1.024, but I am still about 10-13 points off. What can I do and what should I do to avoid this next time? Thanks for the help!