1318 London III poor attenuation

[Tybalthophead]

Im currently brewing a NE Style IPA using RVA Yeast labs version of Wyeast 1318 London III, which is called Manchester Ale.

RVA Yeast labs is a local yeast company here in Richmond VA that produces some really great yeasts, and come in liquid containers claiming 200 Billion cells. Ive used several of their strains in the past with great success and without the need for a starter. The batch I used had a produced on date of 2 weeks ago.

My current brew was mashed at 152 for 60 mins and had an OG of 1.067 Recipe was loosely based upon http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html


I pitched at 65 into my SS Chronical fermenter using their temp control system and fermented at 68.

After 8 days I have been stuck at 1.038 for 3 days. I raised the temp yesterday to 71 and had some bubbles in the airlock but still have not budged on gravity as of 30 min ago.

Wondering if I need to give it another few days or pitch more yeast at this point. According to the recipe primary should be done in 3-4 days, which I am well past. I have not had this issue with the RVA yeast strains in the past.

Haven't changed my water profile but maybe pH is way off Bad batch of yeast this time??? Grabbing at straws here.......

 

[giraffe]

That strain is a top cropper, i may try shaking the fermenter (without opening) and rousing the yeast. That strain and 1469, ive both had go dormant early once or twice, and then you give them a shake and they form a krausen again. Id give that a try before assuming the other fermentation problems