FG too high, what next?

[xpacheco]

Hi all, I recently brewed a brown ale (recipe below) and today transferred to my secondary after 2.5 weeks in the primary . Upon doing so, I took the FG reading and it came up way high 1.024!

I was expecting somewhere around 1.014.

I suspect one of two things. Either I underpitched or perhaps it was too cold where I was fermenting - about 68 fahrenheit.

So, what do I do now, let it sit for a while, bottle it and call is brown soda pop? Is is possible to yeast pitch again so see if I can get more fermentation? Anyway, any suggestions are welcome.

TIA

 

[Cascadesrunner]

Your temperature is fine. Are you sure there is room to go down yet? That is a lot of dark malts and those will tend to finish higher. One test would be to pull a small sample and force ferment it. All you do is add some yeast (any type) and see if you witness any active fermentation or test the gravity after a couple of days. If that sample drops, then you can add yeast to your batch to finish the job. It is a pretty tough environment for new yeast so an active starter is a reliable way to go. Given that you already have the character established, you could use something like US-05 to finish it out.

 

[xpacheco]

Thanks, Cascadesrunner! I'll certainly consider your suggestions.

 

[Ashevillain]

What was the mash temp? that would be my first guess as to why there is that high of an FG. The only time i know i've had an issue like that that wasn't to high mash temp was doing an extract brown ale that would not drop below 1.023. I wanna believe there was just a lot of unfermentable sugars(intentional) in the extract.

 

[xpacheco]

Ashevillain, I was mashing at about 151-152 F.

 

[flars]

High FG could be a combination of your ingredients and the yeast. London Ale is a low attenuating yeast.