first time secondary switch.

[J_Thadeus_Toad]

I think my beer might have stalled. I pitched the yeast it bubbled for a few days then stopped knowing just because the airlock is not bubbling does not mean its done, I left it in the primary for two weeks. I transfer it to secondary there was A LOT of turb at the bottom. gravity was 1030 from what i am reading the FG should be around 1020) I added maple syrup and vanilla and left. I took another reading a few days later it was still at 1030. I thought with the added sugar of the maple syrup it would ferment at least a little bit more in secondary. im thinking my temps might have dropped to low and the yeast stalled at the bottom and was tossed when i got rid of the turb.

do i just bottle it and hope for the best? pitch some more yeast to get things going again?

Below was the recipe
6# Light DME
1# D2 syrup

5 oz. British chocolate
5 oz. Roasted Barley
12 oz. Flaked oats

hopes
1.5 oz williamette
.5 fuggle

16 oz Maple syrup
whirlflac tablet
5 oz malto

(secondary)
25 oz Grade B maple syrup
2 vanilla beans (extracted in vodka)

og was 1065

thanks,

 

[jonmohno]

What yeast,what temps? I like the term -turb. its amusing.

 

[J_Thadeus_Toad]

english ale yeast

pitched at 70

it been fermenting around 62-68. most time I check it was around 64

im getting something to control the temp soon there was too much fluctuation in this batch.

 

[J_Thadeus_Toad]

white labs

 

[jonmohno]

Attenuation could be 63-70%.Do you have a brew calc to figure where your gravity lands for checking attenuation? The yeast could be dropping out below 65.
I would try gently twisting and warming it somehow, Ive wrapped a heating pad on warm setting with a towel before.Its proably too slow/cold for the yeast and just needs a jumpstart(rousing/heat) It should be chugging away at that syrup,the syrup probably just settles to the bottom?

 

[J_Thadeus_Toad]

im wondering if the yeast might have settled at the bottom with the turb because of the low temps and when I transfered it it no longer in the brew.

or is that me over-thinking and worrying

 

[jonmohno]

Yeast are hardy,they are in suspension,and should eat that sugar up,maple has more complex sugars i think and could take a bit longer but it seems like you need to rouse and try getting it a little warmer. Dont shake it.
Yeast can settle out if too cold and they work slower, they may just need to "wake up"
What brand of dme did you use and what is D2 syrup?