Need some suggestions

[Booyagrandma]

Hey all

I made a big beer starting at 1.092 and after 3 weeks checked it at 1.030, I am using nottingham yeast and was wondering what your thoughts were? wait a bit more? pitch anouther dry pack?

I'm not mad and not looking to fuss over the yeast or the waiting game, just want answers on how to fix the problem.

Thanks in advance
Booya

 

[Richabt]

After 3 weeks I think you are stuck. I'd repitch.

 

[SteveM]

Ditto - but get fresh yeast. You might have some of the Nottingham that was subpar.

 

[jacksonbrown]

Depending on your recipe, 67% attentuation migh just be where you end up. If you do pitch more yeast, I'd suggest making a small starter with it, or cropping it from an already active fermentation if you're brewing more anytime soon. Already active yeast will get things going faster.