Stalled cream ale

[Sidman]

I recently brewed (partial mash) a batch of cream ale. brewing process went great and I ended up at an original gravity of 1.057 vs 1.056 for recipe. The 5 gal batch continued to ferment for an extended period of time. I checked in on the primary 10 days later and got a sg reading of 1.020 vs 1.010. I stirred up the wort again and waited for another 3 days but still got 1.020. So I went ahead and moved to a secondary but I started to think I might be able to salvage the batch after all.

So my question is does it make sense to drop another vial of yeast in and give it another week to hit 1.010?

Any other possible solutions?

 

[slym2none]

Yeast? Wort temp? Recipe?

As much info as possible always helps in these situations.

 

[Sidman]

White Labs cream ale yeast blend WLP 80. I have had it fermenting at 68 degrees.

 

[BlueHouseBrewhaus]

Give it one more swirl (gently), warm it up a couple of degrees and check it in a few days. If it doesn't budge (likely) it's done. When using extract, it's not uncommon to finish high. As long as the gravity is stabile for 3 days, you're OK to bottle/keg. Do a search for "1020 curse". You're not alone.

 

[Sidman]

Lhbs recommended transferring back to a bucket and pitching with the dry yeast option from the recipe. Will give it three days and report back.