Restarting a possible stuck fermentation

[Burtlake1985]

Hello All:

So my DIPA (OG=1.115) has been sitting at 1.050 for the last 5 days. It has been in the fermentor for 3 weeks now. My target FG is 1.022.

So I popped the top on my bucket, took a large spoon (sanitized of course) and gently scooped everything off the bottom and broke up some of the large yeast clumps and gave everything a gentle stir for about a minute. Then I placed a space heater in my spare bedroom and closed the door to raise the temp in the room to about 70*. (my temp strip on the bucket was reading about 63*.

Question being...Is this going to help my situation? Also which course of action is better? the stir or the heating? or both?

Any and all advice welcome.

 

[JimRausch]

Both should help. Will you get all the way to 1.022? That depends on your yeast strain and it's max attenuation, as well as your initial pitch rate and oxygenation. Good Luck!

 

[Burtlake1985]

Thanks for the advice...Since my target OG was .010 higher than expected, I'm really only expecting to get down to about 1.030. My yeast was WLP001, I made a 2L starter (next time on this big of beer I will add a second step to my starter). Definitely learned a lot from this beer, more so than my first batch.