Possible Stuck Fermentation

[carfig]

Hey...new brewer wondering if I can get some help. I am on my 2nd and 3rd 1 gallon batch at the moment. A Irish Red and a Holiday Brick warmer, both kits from Northern Brewery.

The Brick warmer is going strong and everything seems ok, the Irish Red seems to be stuck at 1.025...it has been fermenting for about 1 1/2 weeks, bubbling stopped about 6 days ago. Should I just continue to wait, or does it seem stuck...I never took an OG since I didn't have a hydrometer at the time...no I have a refractor since I don't want to waste beer since I only plan on doing 1 to 2 gallong batches.

Any suggestions?

 

[WissahickonBrew]

Patience, Shake it, check the temperature, repeat.

 

[dkeller12]

Patience, Shake it, check the temperature, repeat.

WissahickonBrew probably didn't mean to actually shake it. Doing so will cause oxidation leading to bad off flavors. Gently swirl the fermenter to rouse the yeast, be careful not to splash it or oxidation will have it tasting like wet cardboard.

 

[BierGut]

And your refractometer won't take accurate readings once fermentation has begun. You'll need a hydrometer for that.

 

[Subdivisions]

^^^ +1 .

Did you take a Brix reading on the wort before fermentation? There are calculators that will figure out the gravity post fermentation but you need an original Brix reading. It's probably done. Leave it go another 1/2 to 1 week.

Here's a link to one if you need it
http://onebeer.net/refractometer.shtml

EDIT: I re-read you post and it seems you got the refractometer later so you won't be able to get your FG without a hydrometer. On your next beer you can use that calculator.

 

[carfig]

I didn't take a Brix reading, so I can't use this for OG and FG...or I just need to convert.

Thanks for the help