ferment seems stalled on a brown ale

[amerikanbeat]

I'm making my first ever batch, an all malt brown ale from a kit. Starting gravity was right on target at 43. The final is supposed to be 12 but going by the satellite fermenter it has been sitting on 20 for a few days now. I have not seen the airlock bubble since maybe the second day or so. (This is the seventh day in the fermenter.) The ambient temp has been around 62-3; I was worried that might be too low, accounting for the stalled ferment so I tinkered around and got it to 68, but that was only just now so no new effects yet.

Does this all sound OK? Should I do anything different? Just concerned that it should have been bubbling longer. But it is my first so I dunno.

Thanks.

 

[Ace_Club]

Just let it sit in the primary for longer. 3-4 weeks total should be sufficient to get you to the final gravity.

As for the airlock not bubbling, any small leak by will cause the fermentation gasses to escape without causing bubbling. Don't worry about it.

 

[amerikanbeat]

Thanks!

 

[jonmohno]

You can rouse it by gently twisting it. Ive been doing this the 3rd week and warming it also some and getting like a mini finish ferment it gets a frothy foam and then yeast rafts.