belgian wit stuck fermentation

[thomasben]

I roused up the yeast and 2 days later it was still at 1.020

 

[thomasben]

Any suggestions at this point. The temp is at 70-72

 

[bigbeergeek]

Swirl the carboy once a day for a week. If you're still stuck, add amylase. We still haven't gotten a grainbill from you -- might not have had enough enzymes to convert all the starch.

 

[thomasben]

Swirl the carboy once a day for a week. If you're still stuck, add amylase. We still haven't gotten a grainbill from you -- might not have had enough enzymes to convert all the starch.

Grainbill = ?

 

[jlaureanti]

Grainbill = the quantity of grains you used to brew your beer (and or any malt extracts used). This lets us know the potential of your beer in the first place.

Say you used a bunch of non fermentables, 1.020 is as far as it might be able to go

 

[thomasben]

It was like 10.5lbs 1 lb of corn husk. Part of the grains were flaked wheat

 

[bigbeergeek]

What % of the grains were flaked wheat? Was the recipe just flaked wheat and 2 row (and corn husks)?

 

[thomasben]

Ill look it up, its an award winning wit brewed by jamil