I brewed a NEIPA with OG 1.070 two weeks ago, and the gravity has been stuck at 1.022 for a week. The initial fermentation temperature was 66F, but I raised it to 70F five days ago. Still won't budge. I made a 2L starter with the yeast, and I use a stir plate. Usually this is enough. Last time I brewed this, it finished at 1.017. Had some malt backbone, but wasn't cloying. This one is a little on the sweet side for me. Should I keep waiting, or add some US-05 to clean up the mess?
London Ale III Stuck Fermentation
- Thread starter Brewddah
- Start date
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You are at 67% attenuation so you are a little low for that strain, but with a NEIPA you might be ok. Are you kegging or bottling? If you are kegging I'd probably just call it a day personally, but if you really think it is too sweet for your taste you could pitch a neutral strain to finish it out...just be aware it will likely finish a lot drier than it would have with just the London.
You could try rousing the yeast by gently swirling the fermenter or blowing in C02. I'd also ramp up your temp to 72-73, that might get a you down a few points.
