My turn for a stuck fermentation help thread

[mtnagel]

Quick version: So I've been brewing for 3 years and have never had a stuck fermentation. The gravity of my last batch is stuck at 1.024 (over 3 readings 5 days apart; 10 days after brewing). I tried gently stirring at day 7 and that didn't help. I pitched a hydrated packet of S05 yesterday and no movement 24 hours later. Temperature has been between 66-69F (currently at 69F) the whole time. What should I do if anything?

More details: This is my third attempt at brewing BYO's Founder's Breakfast stout clone recipe. The biggest change from this last attempt compared to the clone recipe and my first two attempts is I used Beer Smith to lower the OG to have a lower ABV (2nd and last attempt are below). You'll see the percentages are about the same, but did I somehow make this batch less fermentable?

I aerated by pouring between buckets about 10 times like I always do. I pitched harvested slurry of Wyeast 1272 from an IPA that had 1.057 gravity. I used Mr. Malty to pitch the appropriate amount like I do all the time. This is the 3rd generation using this yeast. The other beers using this yeast didn't have any issues and were great. I pitched at 66F and temp hovered between 66-69F (I use Cool Bag for control, so it's not great, but it never got hot).

If it doesn't drop anymore, am I safe bottling this?

2nd attempt at brewing this recipe:

Boil Size: 4.70 gal
Post Boil Volume: 3.80 gal
Batch Size (fermenter): 3.50 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.078 SG
Estimated Color: 47.1 SRM
Estimated IBU: 58.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 14.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.4 %
13.2 oz Oats, Flaked (1.0 SRM) Grain 2 8.0 %
9.4 oz Chocolate Malt (350.0 SRM) Grain 3 5.7 %
7.1 oz Roasted Barley (300.0 SRM) Grain 4 4.3 %
5.3 oz Carafa III (525.0 SRM) Grain 5 3.2 %
4.2 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.5 %
0.63 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 52.6 IBUs
0.32 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 5.7 IBUs
1.75 oz Dark bittersweet baker’s chocolate (Boil Flavor 9 -
1.40 oz Coffee (Boil 0.0 mins) Flavor 10 -
1.05 oz Unsweetened chocolate baking nibs (Boil Flavor 11 -
0.33 oz Willamette [5.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
0.7 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 13 -
1.40 oz Coffee (Secondary 14.0 days) Flavor 14 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 10 lbs 5.8 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 21.82 qt of water at 166.9 F 155.0 F 60 min

Last attempt stuck at 1.024 FG

Recipe Specifications
--------------------------
Boil Size: 6.78 gal
Post Boil Volume: 6.03 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.20 gal
Estimated OG: 1.066 SG
Estimated Color: 47.6 SRM
Estimated IBU: 62.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 11.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.5 %
1 lbs 1.6 oz Oats, Flaked (1.0 SRM) Grain 2 7.6 %
15.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.5 %
11.2 oz Roasted Barley (300.0 SRM) Grain 4 4.9 %
8.4 oz Carafa Special III (Weyermann) (470.0 SR Grain 5 3.6 %
6.6 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.9 %
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 57.2 IBUs
0.45 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 5.6 IBUs
0.55 oz Willamette [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.1 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 10 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 14 lbs 6.1 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 31.33 qt of water at 166.2 F 155.0 F 60 min

Sparge: If steeping, remove grains, and prepare to boil wort

 

[Yooper]

Did you mash at 155? If so, yes, I"d say it's done. It says "medium body" in your notes there, but 155 is really a full-bodied (high FG) temperature mash temp.

 

[Calder]

Are you sure you mashed at the same temp for the aame time. If you mashed at a higher temp, you will end higher. Maybe grains and mash tun were colder lsst time and absorbed more heat lowering the mash temp.

Where did the last one end.

 

[mtnagel]

Did you mash at 155? If so, yes, I"d say it's done. It says "medium body" in your notes there, but 155 is really a full-bodied (high FG) temperature mash temp.

Yes, just like the recipe says and just like I did two other times. The other times they both started at 1.075 and ended and 1.014 and 1.016. Both other times were 1056, which is slightly more attentive than 1272, but it shouldn't be 60% like I got. And Beer Smith predicts 1.018 for this recipe.

Are you sure you mashed at the same temp for the aame time. If you mashed at a higher temp, you will end higher. Maybe grains and mash tun were colder lsst time and absorbed more heat lowering the mash temp.

Where did the last one end.

See above. I meant to put those in the first post. First attempt was my first AG batch, but the repeat was pretty close in numbers so I trust my temps were pretty close in all 3.

 

[mtnagel]

Well I plan to keg 3 gallons of this and bottle 2 (I want to do a separate secondary addition to the 2 gallons) so hopefully there are no issues with either.