High FG

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I had brewed an AG imperial Red with an original gravity of 1.064. I racked to secondary after 2 weeks and measured 1.020. I am used to getting closer to 1.012 from similar OG beer with Edinburgh yeast.

I batch sparged for the first time trying to speed up the process and missed my target OG. 2-row the primary grain was at 68%, rest specialty grains. Could either of these have been a factor?

Should I try pitching more yeast or shake up the carboy? I have a lot of Edinburgh yeast around how much should I re-pitch if I try this?

 

[mikecshultz]

I had brewed an AG imperial Red with an original gravity of 1.064. I racked to secondary after 2 weeks and measured 1.020. I am used to getting closer to 1.012 from similar OG beer with Edinburgh yeast.

I batch sparged for the first time trying to speed up the process and missed my target OG. 2-row the primary grain was at 68%, rest specialty grains. Could either of these have been a factor?

Should I try pitching more yeast or shake up the carboy? I have a lot of Edinburgh yeast around how much should I re-pitch if I try this?

I would start by trying to rouse some of the yeast by gently rocking your fermenter. Although, be careful not to splash too much as to avoid introducing oxygen. Also, maybe move the beer to a slightly warmer area. If neither of those work, you can always pitch some more yeast. However, if you taste the beer, and it doesn't seem too sweet, then you may not need to do anything, and you can just call it good.