Stuck Fermentation...HELP!

[Jakey]

So I am in my 4th batch of beer, a true novice. My first 3 beers have gone swimmingly, so I made a fun little Holiday brew in honor of the season, a porter with OG of 1.063. I pitched a fully swollen wyeast 1023 irish ale at recommended temp, Fermentation started perfectly after 24 hours and I was excited.

Now, After almost 3 weeks in the fermenter (a minibrew conical), I am stuck at 1.028-ish and have been for about 7 days. The samples are still really cloudy.

About 3 days ago I bumped the heat to 72 degrees, gave the fermenter a good swirl and prayed...to no avail. What should I do?!!!

 

[hamiltont]

It sounds like it's done. 55% attenuation is going to leave a really sweet Holiday Brew! For everyone's benefit in assisting you, can you post the recipe, temps and all that relevant stuff?

 

[Jakey]

Sorry!

8# liquid pale ale extract
1# Chocolate malt (Steeped)
.5# Crystal 60 (Steeped)
.2# honey (30 min)
1.5 oz Fuggles (Flavor)
.5 oz Goldings (Aroma)
and some various spices...

OG 1.064
FG 1.017 (?!)

Wyeast 1084 Irish Ale pitched at 75 F

I Fermented @ 65 F for the past 3 weeks...I dropped the trub after a week...could that have messed it up?

 

[Benjibbad]

I checked the Wyeast website and it says 71-75% attenutation. So yes it COULD be stuck, but depending on your recipe it could be done. Also the Wyeast Irish Ale 1084, is a low to moderate floculating yeast so the cloudyness is normal and will likely persist unless you filter the beer.