My girlfriend is starting to grow an interest in my beer making so she brewed her own brown ale under my guiding eye. But now we have a stuck fermentation. Its supposed to have an FG of about 1.013 and its at 1.020. The only way I have ever been able to fix a stuck fermentation is to buy an $8.00 pack of wyeast and make a 2L starter. Is it possible that my thermometer is set too low and we mashed alil too high, and we've fermented out all there is to possibly ferment? We mashed at 154 said my thermometer. We used Windsor ale yeast (for the last time... stoopid cheap $#!@)
8lb Maris Otter
1lb aromatic
1lb biscuit
.5lb honey
.5lb crystal 60
.5lb carapils
.25lb chocolate
mashed at 154 for 1 hr, sparged at 170 for 15 minutes, pitched hydrated windsor at 70 F, fermentation started 12 hrs later at 65 F and held it at 65F for 3 weeks. OG was 1.056. Now stuck at 1.020. Want it to be 1.013
So is it worth it to get an $8 pack of yeast to finish it off? Do I need to worry about bottle bombs?
8lb Maris Otter
1lb aromatic
1lb biscuit
.5lb honey
.5lb crystal 60
.5lb carapils
.25lb chocolate
mashed at 154 for 1 hr, sparged at 170 for 15 minutes, pitched hydrated windsor at 70 F, fermentation started 12 hrs later at 65 F and held it at 65F for 3 weeks. OG was 1.056. Now stuck at 1.020. Want it to be 1.013
So is it worth it to get an $8 pack of yeast to finish it off? Do I need to worry about bottle bombs?