stalled fermentation

[Kinnick21]

Edited after reassessment of records. I am a newbie with seemingly stalled fermentation the last three days. Any help would be appreciated. I have an Irish dry stout fermenting. Irish dry started at 1.049 and has seemingly stalled turned around where it is supposed to get down near 1.013. the last three readings over 3 days. 1.020, then 1.024, then 1.028 sure seems backward. It began fermentation 7 days ago and the yeast is WLP004. Room temp I have it in is 68 degrees. Thank you.

 

[Amadeo38]

Benjamin Button Stout?

Make sure you’re spinning the hydrometer inside the measuring vessel to remove any bubbles adhering to it. That’s the only reason I can think of why gravity would be increasing with repeated measurement.

 

[Kinnick21]

It is a brix refractometer that I am using. I am sure somehow I have made a mistake, just not quite sure how.

 

[RM-MN]

Refractometers do not work well when there is alcohol in the sample as it skews the refractive index. There are some calculators that attempt to correct for this but the best method is to use a hydrometer for your final gravity.