can i be done at 1.030 final gravity?

[ryanmitchell88]

I brewed an imperial ipa it's only my third batch. and for the first two days it fermented very vigorously, bubbling thru the airlock and the lid. then at day five it stopped at 1.030 and hasn't moved since, can it really be done? It was supposed to finish art 1.020. now it's day 11 and it's the same still, my og was 1.082 is it safe to dry hop for a few days and then bottle? Or will i get bombs in the pantry?

 

[skitamofo]

I'm no expert when it comes to yeast, but I would think maybe you underpitched.

 

[mtyquinn]

That's kind of high, but your yeast may have kicked out. Not sure what temp you are at. Either way, 5 days is nothing, you should let it sit in the primary longer.

 

[NervousDad]

It's definitely possible, but it sounds like you have a stuck fermentation and that is very under attenuated. Did you make a starter or did you use dry yeast? Also, was this all grain or Extract. With a gravity that high I would guess that the yeast couldn't finish the job.

 

[ryanmitchell88]

This was my recipe, and i pitched two packets of dry yeast wich i rehydrated in 70 degree clean water.

6 lbs briess pilsen dme
3.15 lb northern brewer superstructure ipa liquid malt extract 2lbs briess golden light dme
Only did a 45 minute boil
.5 oz apollo 45 mins being it's an extract and i used very high alpha hops
.5 oz apollo 40 mins
.5 oz columbus 35
.5 oz columbus 30
.5 oz glacier 25
.5 oz glacier 20
.5 oz green bullet 15
.5 oz green bullet 10
.5 oz cascade 5
.5 oz cascade flameout

Used an extra 1 oz of apollo split up and added thruout entire boil between other additions as well and going to dry hop 1 oz cascade and 1oz Columbus

Also i added a bit of coriander and orange peel to spice things up a little this is my second double ipa, my first turned out good, but thus one worries me a bit my last brew was a wit and i had bottle bombs had to dump them all and don't wanna suffer the same fate here

 

[ryanmitchell88]

I fermented at around 66 degrees most the time, altho the first 18 hours was at like 75 because i didn't think i would need the "swamp cooler"

 

[NervousDad]

If you pitched US-05 then you should have enough yeast @ 1.5 packs. I would swirl it around a bit to get the yeast back in suspension and see if the gravity drops, otherwise you can alway pitch more yeast. @ 1.030 you are only at 50% attention.

 

[ryanmitchell88]

It was muntons standard yeast, i tried swirling it and bringing the temp up but it hasn't budged from that 1.030, the only yeast i have right now is a Belgian wit yeast so i don't think it's a good idea to repitch with thatas the flavor might change. it'll be like a week before i can go get different yeast is that okay to wait that long and then repitch?