High Final Gravity

[TwoSheaStl]

I am attempting to brew my 2nd all grain batch of beer. Currently, I am in the primary fermentation phase. However, fermentation seems to have stalled.

To be more exact:

Batch Size: 5 gallons
Total Grain: 10.38 pounds
Original Gravity: 1.060
Efficiency: 79%
Boil Time: 75 Minutes
Yeast Strain: Wyeast 1056 American Ale Yeast

• I must admit that I did not make a yeast starter. I have brewed both ways (starter/smack pack) and have not noticed a difference between the two methods. Anyway, I smacked the package about 8 hours prior to brewing, and it swelled to maximum capacity. So, here I am 12 days later and my gravity is 1.032, which seems very high. My fermenter is in a dark basement at 66 degrees. Could this be too cold?

• Also, I know this isn't always an indicator of fermentation, but the airlock only bubbled for about 2 days. Rapidly at first, but then died down very quickly.

• When I look inside the fermenter, I can tell there has been some fermentation because there are remnants of krausen on the sides of the inner bucket.

So what do you guys think? Should I add more yeast? Shake the bucket up? Move the fermenter to a warmer place? Leave it alone?

 

[Zen_Brew]

I'd try moving your fermenter to a warmer place and give it a swirl once it is warmed up. Try to get the temp of the beer up to 68 degrees. Just because your basement is at 66 doesn't mean the beer is. The floor of a basement is usually colder and acts as a heat sink pulling the heat out of your beer.
.....and yes, you should be making a starter at that gravity, but you knew we were going to say that.

 

[bannonb]

I prefer a starter, but you probably already made more yeast with your early stages of fermentation.

I'm with Zen...raise the temp a couple of degrees (I like 68 for 1056) and roust the yeast by swirling. It may restart in a day.

 

[heckels]

The obvious questions, what was your mashing temp? Are yu sure your thermometer is accurate? Are you sure your hydrometer is accurate?

 

[Psych]

Yeah mash temps make a HUGE difference in the final gravity value. I mashed once at 164 accidentally and wound up around 1.025 or so, wouldn't go lower no matter what I did (re-yeasted, swirled, warmed, left it for three weeks).

My last batch I intentionally mashed at 158-160 and it wound up around 1.020. This one is heavy on crystal and darker malts though, so that may account for some of the high FG