Is 1.022 considered "stuck" fermentation? what can I do about it?

[peripatetic]

Hi there,

Two weeks ago I brewed an India Pale Ale extract from Norther Brewer:

http://www.northernbrewer.com/brewing/recipe-kits/extract-kits/extract-ale-kits/india-pale-ale-extract-kit.html

Today I racked to secondary, and using both hydrometer and refractometer measured just above 1.020. I'll check again tomorrow, but assuming that primary fermentation really has stopped, is there anything i can do to re-start it? Can I just pitch some more yeast?

(FYI -- this is Nottingham yeast -- it could be possible that I got some of that bad batch I've ready about here.)

 

[OperationBrew]

1.020 is a curse of many extract beers. Search 1.020 and you'll quite a few posts on the matter. Both of my extract beers (IPA/Double Stout) finished at 1.020 and were awesome.

Relax and enjoy the fruits of your labor!

 

[HOOTER]

Double Stout) finished at 1.020

Just for the record, 1.020 isn't a high final gravity for a double stout by any stretch.

I've had some average gravity brews finish around 1.020 and turn out fine. In fact, the IPA I just bottled finished at 1.020. I would have liked a few more points but I'm not too worried about it.