Stuck Fermentation?

[FunkyDung]

I recently brewed my first AG using the BIAB method 6 days ago. Well, things didn't go as well as I haid hoped when it came to brewing and I ended up with a gravity of 1.058 which sounds pretty low to me. I got to checking gravity again today and it now reads 1.026.

Should I go ahead and repitch more yeast or should I wait a little longer and take another reading?

I used California V WLP051 yeast, pitched at around 65 degrees and it has been sitting in closet with an ambient air temp of about 62. Thanks in advance for the help.

 

[Wberry]

Had that problem with 051 several batches ago on a 1.078 IPA. Yeast just gave up at 1.026 and no matter of rousing/temp raising would get it to shave any more off. I had some 001 that was washed so I tossed it in. It knocked another 10 points off and I just let it run its course for another several weeks. Batch came out excellent though a touch on the sweet side ... sadly the hops mellowed out a touch with the extra time.

 

[eastoak]

a gravity of 1.058 is just fine for most any beer. take a gravity reading 3 days in a row, if it's still at 1.026 you could pitch the same yeast or something like a packet of nottingham to finish it up. or gently swirl the yeast with a sanitized spoon (gently tilt if it's a carboy) and move to a warmer spot to see if the yeast will get back to work. in any event it's too early to be worried.

 

[Wberry]

Agree with eastoak ... I let it sit for 16 days, before taking the first of several readings and making the call that the yeast had given up

 

[FunkyDung]

Thanks to the both of you on the quick response. I'll make a quick(Long) trip to my LHBS to have some yeast on hand just for peace of mind.

Also, off topic, but when you guys take a reading do you sanitize your stopper and airlock before you put them back in place?

 

[Wberry]

I spritz some foil with sanitizer and cover the bung gently - more to do with keeping dust and other crap out, then being worried about infection or stray yeast. I don't sanitize the spigot (have 2 bottling buckets converted to fermentors) until I bottle... figure stuff can't get in when beer is coming out.

***addendum***
Having read way too much on this and other sites about infections - I fall into the camp of belief that regimented but not paranoid cleaning is what keeps you in the clear. Yeast are pretty resilient creatures - once they take over an environment they do a good job of holding it as their own. I clean all my equipment immediately after use - dry throughly and store inverted/covered. I then re-clean before use and try to time it with bottling something so cleaners/water don't go to waste. Just my 2 cents ...