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Fermenting Hefeweizen - Is it stuck?

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Beaudoin

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I'm currently fermenting a kind of wheat beer using WLP300 Hefeweizen Ale Yeast. My OG was 1.046 and I'm looking for a FG of 1.008, but it seems to have stopped fermenting completely at 1.020. I'm wondering if my mash temp was too high, and maybe I have too many unfermentable sugars? I mashed at 156 F or 69 C.

I'll wait a few days to see if the gravity has changed, but if not, how do I save the beer?
 

MonsterBrew

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1.020 is still a bit high even if you mashed too high. 156 shouldn't have been too high regardless. Have you roused the yeast? How long ago did you brew/pitch?
 
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Beaudoin

Beaudoin

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1.020 is still a bit high even if you mashed too high. 156 shouldn't have been too high regardless. Have you roused the yeast? How long ago did you brew/pitch?
I pitched 3 days ago. It was going strong for about a day, but it just died out. Yes... I tried rousing the yeast today.
 

duboman

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I would expect the beer to ferment out to 1.011 at 152, at 156 it's a little high of a mash temp iMO but 3 days is pretty quick to judge, give it a least 10-14 days total before doing anything else
 

GSul

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Perhaps it's too cold for fermentation. Optimum fermentation temp.: 68-72 degrees F
 
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