Im stuck help!

[dbeer22]

So I pitched my yeast into my fermenter 12 days ago my OG was 1.050 I went out of town and came back 3 days ago checked the gravity and it's steady at 1.020. What should I do? Shake it up, pitch more yeast or just leave it alone?

 

[david_42]

Recipe, please, including yeast.

 

[khaos]

Was it an extract kit? What yeast did you use? A little more info would be helpful

 

[dbeer22]

8 1/2 lb 2 row
1/2 lb crystal 20
1/2lb Munich
1/2 carapils
1oz amarillo
White labs California ale yeast

 

[khaos]

Well being its all grain i would say you may be stuck. Maybe we could get yoopers input on this

 

[tgmartin000]

Warm it up, shake it up.

Mash temp?

 

[beerman0001]

What temp are you fermenting at? What was your mash temp? Is your thermometer calibrated?

 

[dbeer22]

I maintained 153 mash and my fermentation temp has been a steady 70

 

[dbeer22]

Will shaking it up hurt it at this point?

 

[Golddiggie]

Check the accuracy of the thermometer you used in the mash. Also, with the additional malts (above the 2 row) the yeast simply could have fermented all it can.

Was the fermenting beer temp been at 70F, or was the room it was in at 70F? Depending on the age of the yeast you pitched, if you didn't make a starter, you could have under-pitched. What oxygenation method did you use?

I wouldn't shake it at all (shaking is bad, mmkay). IF anything a gentle swirl might rouse some of the yeast. But you also could simply have fermented what's available in the batch. Give it another week, or two, check it again and then bottle/keg it up.