Fermentation Issue

[LordofTime25]

I have been brewing the same Vienna Lager recipe 3 times now. The first time everything went great, but the last two time the fermentation gravity didn't get as low as I like for a final gravity. I currently have a batch in my carboy that started at OG 1.048 and after 6-7 weeks is stuck at 1.032 leaving me with 2.1 ABV. I have fermented at the yeasts recommended temp and oxygenated it well at the start. We tried adding more yeast after a month and that didn't do anything after 2 weeks.

What can I do to jump start my lager and get the gravity down so I can get in 1.010-1.018 range at least?

 

[GilSwillBasementBrews]

Just to get it out if the way now. You are using a hydrometer to measure your FG correct? As using a refractometer is inaccurate in the presence of alcohol.

 

[GilSwillBasementBrews]

Also if you post the recipe maybe someone could spot something overlooked.

 

[brewbama]

Raise the temp. That'll get them to finish the job.

 

[LordofTime25]

Just to get it out if the way now. You are using a hydrometer to measure your FG correct? As using a refractometer is inaccurate in the presence of alcohol.

I am using a hydrometer to measure final.

 

[LordofTime25]

Here's the recipe I used.

7 lbs 8.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 1 70.9 %
1 lbs 12.2 oz Pilsen (BestMälz) (1.5 SRM) Grain 2 16.7 %
14.7 oz Caramunich II (Weyermann) (63.0 SRM) Grain 3 8.7 %
3.7 oz Melanoidin (Weyermann) (30.0 SRM) Grain 4 2.2 %
2.8 oz Carafa II (Weyermann) (415.0 SRM) Grain 5 1.6 %
0.52 oz Magnum [12.00 %] - Boil 60.0 min Hop 6 21.5 IBUs
0.22 oz Saaz [3.75 %] - Boil 60.0 min Hop 7 2.8 IBUs

1 White Labs WLP838 South German Lager yeast

 

[bransona]

How were your mash temps?

 

[LordofTime25]

How were your mash temps?

Mashed 153 F between 149 F for 90 mins

 

[bransona]

Sounds good. I'll have to +1 raising the ferment temp if you're certain you pitched enough for a lager.

 

[LordofTime25]

How much would you raise the temp if that is the way to go? The Yeast says between 50-55 F. I did 53 F.

 

[bransona]

That I shouldn't answer, as I'm an ale man. However, I could loosely advise slowly raising the temperature (in small increments) until you see activity again. Lager people, help me out here.

 

[LordofTime25]

That sounds like a good idea. Any other suggestions?

 

[DurtyChemist]

Raise it to 65 for a few days then check again.