gravity level ?

[deantheking101]

I did this brew 2 weeks ago i checked the gravity a week ago and it was at 1.035 i check today (2 weeks from brew date) and still at 1.035.
1. Should i be worried?
2. I plan on waiting another week or 2 before bottling, can i expect the gravity to change in that time?
3. Is there anything i can do to get more alcohol out of this beer?



Malt Extract:
Pale 9 lbs.
Munich . 3 lbs.
Brown Sugar 0.5 lb.
Honey 1.0 lb.
Grain Bill:
Caravienne Malt 4 oz
English Crystal 37 2 oz
Special B 6 oz
Biscuit Malt 4 oz
Hopping Schedule:
#1 Styrian Goldings (4.0%) 1.6 oz 60 min
#2 Saaz .3 oz 0 min
Starting Gravity:
1.084
Yeast Wyeast 3787 Trappist Ale High Gravity

Thank you

 

[codyjp]

Did it appear to ferment?

 

[jbsg02]

From my experience, extract doesn't ferment out as well as all grain, but thats just me

 

[deantheking101]

Yes it did ferment it blew off the lid.

 

[MichaelsBrewing]

If you did have a lid blowoff at some point that means fermentation occurred therefore you may be taking gravity readings wrong..... Keep us posted!

 

[wyzazz]

You need to warm that fermenter up, rouse the yeast & maybe even add a fresh pitch of yeast at High Krauesen or some Amylase Enzyme. Looks like your OG should have been in the 1.090's or higher from what you've posted so it's going to be a hard ferment if you underpitched your yeast. How much of what kind of yeast did you pitch?

I wouldn't be as worried about getting a higher alcohol content from the beer as I would be about the cloying sweetness you'll get from a FG of 1.035.

 

[63belair]

What was the OG? You stated you brewed 2 weeks ago, and that 1 week ago the gravity was 1.035, and it remains there this week.

 

[NordeastBrewer77]

He said it was 1.084, sounds right for the malt bill. He pitched the Trappist high gravity.

To the OP: did you make a starter? How big? If no, did you use more than one pack? Underpitching a high grav beer would cause the yeast to stall early. Extract finishes at a higher gravity that AG, but 1.035 is way high for extract. Could be a stuck ferment, in which case pitching a sizable starter @ high krausen as another poster suggested sounds like the right idea.

 

[deantheking101]

i used the slap pack
Yeast Wyeast 3787 Trappist Ale High Gravity

Not sure but i am guessing that high krausen is when i had the blow off. It has been 2 weeks now should i still pitch more yeast? And if i do do i need to shake the bucket again to add O2?

 

[Elshupacabra]

Are you adjusting for temperature for the hydrometer readings?

 

[deantheking101]

yes. Should i pitch more yeast tonight?

 

[deantheking101]

Just made a starter i will pitch tomorrow and let you know how it goes