Stalled fermentation suggestions

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rojer

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Hello everyone,

Around one month ago I tried brewing a one gallon batch of Belgian red ale using Belgian Abbey II Yeast (Wyeast 1762).
OG was 1.045, which sounded fine at the time, however after 14 days it had only reached 1.030.
Waited for another 7 days, while rousing the wort once a day, but still the gravity remained at 1.030.
Added a pinch of DAP, waited another week, but still no change.

My question is, how should I move forward?
Is it worth re-pitching yeast or should I just dump the whole batch?
I was thinking of souring it, but not sure if this is a good idea for a beginner or even possible at this point.

Any suggestion is welcome
 

thehaze

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What temp. did you ferment? Belgian yeast likes heat. If you ferment cool, it will go dormant.

But it sounds strange the OG was only 1.045 and the FG is 1.030. Are you sure you are using a hydrometer ( calibrated ) for the FG? How much yeast did you pitch for one gallon?
 
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rojer

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Fermentation temp was around 68-70 F, was it too cool?

I had tested my hydrometer with room temp water and it'd showed 1.000, so I assumed it was fine.
I pitched the whole wyeast packet, 125ml I believe.
 

brewcat

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Temp seems ok. Really should have fermented better. What was the recipe?

Maybe rehydrate some dry yeast and pitch that.
 
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rojer

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I'll try and see what happens...
Thanks for the help
 
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