English bitter stuck at 2.3% abv.... how to get it fermenting again?

[mugwump3]

I have an English bitter that got stuck. SG: 1035. Currently: 1017 and holding there for 12 days.

Used White Labs California Ale yeast.

It's in a room that varies between 60-72 degrees. Yesterday, I tried to give it a little shaky whirl. Nothing changed.

So, what should I do?

Can I just buy another pack of yeast and throw it in there, or will that result in disaster?

thanks.

-Tony

 

[lumpher]

move it to a room that stays at the upper end of that temp range, and let it sit. let it slosh some while moving it

 

[Gregscsu]

Keep it at 65F and swirl it every time you walk buy for a week then take a gravity reading to see if anything changed. If nothing has changed at that time you will probably need to repitch.

 

[mugwump3]

Awesome. Thanks for the info. Any danger in re-pitching?

 

[Gregscsu]

repitching is not just dumping in more yeast. It will require you to make a starter and pitch it at high krausen.

I would try swirling first.

 

[Calder]

You didn't say what room it was in. Is it on a concrete floor? If it is, the floor is probably colder than the room, and the wort will take the temperature of the floor rather than the surrounding air.