FG too high

ShemRahBoo · Nov 9, 2010

Im brewing a pale ale and im not sure if my fermentation might be stuck. I pitched with munton's dry yeast that i rehydrated. (Didnt have any liquid yeast, really wanted to brew). Fermentation took off very rapidly and slowed down 4 days later. I racked to secondary at this mark (this was an early transfer, my fault). Now its been in secondary for about 4 days and the SG = 1019. I started out at 1052, and i was expecting a FG of around 1013. Is it likely that fermentation is still going on, and I should just recheck the SG reading in like 3 days?

If the SG never goes down, what should I do? (bottle?, repitch?, pitch more yeast before bottling?)

Nateo · Nov 9, 2010

If it had been left in primary, it probably would have finished on its own. It still has some yeast, they'll just be working extra hard right now. I'd wait a few weeks and go from there.

ShemRahBoo · Nov 9, 2010

Yea thats my fault, I actually read something online about moving it to secondary once the yeast fall and krausen stops. Obviously this is false and not what you should do. Will there be enough yeast to get close to finishing and bottling?

devilishprune · Nov 9, 2010

Recipe? Mash temp?

ShemRahBoo · Nov 9, 2010

this was all extract /w specialty grains
6 lb. Gold LME
1 lb. Light DME
8 oz. Carapils
8 oz. Caramel 60L specialty grains

also its been in the same temperature about 68 the whole time. (though for the first day of fermentation it was about 72 for awhile, then i cooled it down a little)

devilishprune · Nov 10, 2010

I think that's about as low as she's going to get. You have a fair amount of caramel malts in there, including carapils which contributes body. In addition, extract beers rarely get below 1.020. I would leave it in the secondary for at least 2 more weeks and then bottle it.

Oh, and I wouldn't pitch more yeast. It wouldn't hurt, but it's not necessary. I've bottled beers after like 2 months in the primary and they didn't need more yeast. You should be fine after less than 1 month.