Belgian Wit "paused" at 1.020

[Hopheader]

Been a week between readings. Increased the temperature from 18C to 23C in an effort to get the fermentation to continue but showing the same reading.

Options, anyone?

Belgian Wit, OG 1.052

Foam/krausen has subsided completely and settled.
Brewing in glass with blowoff tube.
Been 4 weeks since brew day. Spent first couple weeks at 18C

 

[Lou]

recipe?
mash temps, if applicable?
how long did you leave it at 23c before checking gravity again?
did you swirl up the yeast in the fermenter after raising the temp? that might help.

 

[Zen_Brew]

Also what yeast did you use? Several of the Belgian yeasts are slow finishers and benefit from a soft swirl or stir to get them back in the fray.
18 deg C (64 F) is on the low end of the range for many Belgian yeast varieties. They may have dozed off.

What was the recipe and anticipated FG?

 

[Hopheader]

Recipe was one from Jamil,
recipe for 5 gal was

5.5 lb pilsner malt
4 lb red wheat malt
1 lb winter white wheat
.5 lb raw oats

mash 152
sparge 178

.5 oz sterling 60 mins
.5 oz sazz 15 mins
.25 oz corriander
1 oz sweet orange
.5 oz bitter orange

and the yeast was (I believe---co-brewer did a smack starter) Wyeast Belgian Wit 3944. Will confirm in the a.m.

I wasn't sure if I should agitate the yeast bed or not, but will do so. I need to get it down past 1.020---my co-brewer (we split a 10 gallon batch) moved his up in temp and it finished at 1.008.