Solutions for a Stuck Fermentation

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NorthRiverS

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I just checked the SG of my latest Porter. My hydrometer read 1.026. That seems quite high.

The original SG was 1.060 and it has been fermenting for 3 weeks. The SG was 1.027 at two weeks.

Am I jumping the gun for not waiting longer for fermentation to complete or is there something that I should do to help finish fermentation?

Suggestions welcome.....

NRS
 
All grain or extract?
What yeast and how much?
What size batch?
Temp of fermentation?
What does your recipe say for OG and FG?
 
This is a William's Porter extract kit. I added an additional 3 lbs. of Amber Malt Extract. The yeast was a pouch of Wyeast 1007 German Ale yeast. This is a 5 gallon recipe. Fermentation temps are near 68 degrees. The OG for the original recipe is 1.039 and the final SG is 1.021.

I'm just not sure if this will ferment any lower......

NRS

P.S. In the original post I was just stating SG as specific gravity. Not starting or final.
 
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