Possible stuck fermentation, Thoughts?

[BearPusher]

I started a batch of festa brew double oatmeal stout 2 weeks ago. It's a kit of 23L of wort and s33 yeast. The s33 yeast wast a month past date but I made a starter the night before and pitched it at 22c. Within 24 hours is was fermenting away at 18c. The OG was 1.055 and it is now 1.026. I know S33 stops high but according to festa it should be around 1.0196 – 1.0211.

I've brought the temp up to 20 and swirled it gently, but it doesn't seem to be progressing any further. Does this sound about right for using s33? I don't have any more s33 on hand and I'm afraid if I use anything else it will ferment too much and dry it out. I tasted the sample and it was great, I just wouldn't mind getting the few extra points out of it since it's only 3.2 abv.

 

[malkore]

I've used S-33 to make mead...it'll hit 12% alcohol, so it does not 'stop at a high OG'. Its a powerhouse of a yeast because its used for making Belgians/trappist ales.

Its going to be an interesting stout...lots of peppery flavors and phenols from S-33.

I would say its not done, but I don't know your recipe or if this is all grain, extract, partial mash, etc...

Here's the sheet for S-33 -
http://www.fermentis.com/fo/pdf/HB/EN/Safbrew_S-33_HB.pdf

 

[BearPusher]

all right, I'll give it some more time and see how it goes.