OK, I know there are a ton of posts about stuck fermentation, but I could not find a suitable answer for my situation.
I made an English Mild with an OG of 1.036 (which is what I wanted). I aerated well and sprinkled in a packet of Windsor dry yeast. Started fermentation at 63º and let it rise up to 65º, where I left it for 10 days. Tested the gravity and it was 1.019 (target FG is 1.010). Swirled the carboy and raised temp to 72º for another 10 days. Still at 1.019. I had read mixed advise about whether to rehydrate the yeast or not, so I just sprinkled it in like I do with my SafeAle beers (always turn out great).
What can I do now to get the gravity down more? Here is my recipe and I hit all my temps. I ended up getting better efficiency and had to dilute my wort with sanitized water (which made my OG perfect).
6.5 lbs Maris Otter
0.5 lbs Crystal 60
0.25 lbs Crystal 120
0.38 lbs Chocolate
0.9 oz Williamette 4.8%AA @ 60 mins
Danstar Windsor Yeast
Mashed @ 155º for 60 mins - Batch Sparge
I made an English Mild with an OG of 1.036 (which is what I wanted). I aerated well and sprinkled in a packet of Windsor dry yeast. Started fermentation at 63º and let it rise up to 65º, where I left it for 10 days. Tested the gravity and it was 1.019 (target FG is 1.010). Swirled the carboy and raised temp to 72º for another 10 days. Still at 1.019. I had read mixed advise about whether to rehydrate the yeast or not, so I just sprinkled it in like I do with my SafeAle beers (always turn out great).
What can I do now to get the gravity down more? Here is my recipe and I hit all my temps. I ended up getting better efficiency and had to dilute my wort with sanitized water (which made my OG perfect).
6.5 lbs Maris Otter
0.5 lbs Crystal 60
0.25 lbs Crystal 120
0.38 lbs Chocolate
0.9 oz Williamette 4.8%AA @ 60 mins
Danstar Windsor Yeast
Mashed @ 155º for 60 mins - Batch Sparge