Bottling stuck fermentation

[exoreality]

I brewed a Midnight Beatdown Wheaton Porter from Northern Brewer. OG 1.060, I'm at 1.032 after 5 weeks. I just want to bottle it but I'm afraid if I use my usual 5 oz of dextrose priming sugar I may end up with exploding bottles. Any suggestions?

 

[phuff7129]

What have you done to try to get the fermentation going again and was this an all grain or extract. If all grain what temp did you mash at?

 

[exoreality]

I haven't done anything yet. I hadn't taken a reading until today before bottling. because I've never had this issue before.

 

[phuff7129]

Is this an all grain or extract brew?

 

[exoreality]

sorry this was partial grain

 

[phuff7129]

Did you steep the grains or mash them and how much grain did you mash and at what temperature?

 

[exoreality]

mashed 4.5 lbs at 154F for an hour

 

[phuff7129]

Mashing at 154 will give you some unfermentable sugars but I think you need to do something to get fermentation going again. You can try giving the fermenter a little swirl to rouse the yeast. You could try racking to secondary and pitching another packet of yeast. You can try making a small yeast starter and pitch active yeast into the fermenter. I think it still has some fermenting to do so I would not bottle it.

 

[exoreality]

I believe i under pitched. I made a yeast starter, it was my first. It went well but I made a mistake at picthing. I just poured in the top liquid. I didn't shake it before hand so the cake never made it into the wort.

 

[phuff7129]

That sounds like it could be the culprit. I would pitch another packet of yeast and it will probably finish out in just a few days.

 

[exoreality]

excellent. thank you for your help.

 

[phuff7129]

No problem. Good luck!