stuck fermentation - maybe?

[endorphine44]

So I brewed a Grand Cru from MW back on Feb 18th. I was going to bottle Monday, but when I got around to checking the SG it was still at 1.022, but should have been 1.012.
It had been hanging out around 64 degrees during fermentation, so I bumped it up to 70 degrees. Today my SG is 1.018.

Could that be from the temp change or should I re-pitch with the extra pack of SAFBREW S-33 I have here?

This is the first kit I've had stop high, all of my previous MW kits have finished right where they should.

 

[freisste]

The correction on my hydrometer shows 0.001 for the first 6* from 60*f and another 0.001 for the next 6*. For instance a reading of 1.025 at 72* would be corrected to 1.027 at 60*.

You changed 6* so I would guess you can blame 0.001 on the temp change. The other 0.003 are attributable to something else - fermentation, misread, etc.

 

[endorphine44]

Thanks, that helps clarify the readings a little. I'm certain I had a correct reading both day so my biggest concern is if I should re-pitch and give it another week to finish or just bottle it and call it a day.

 

[stvo]

What was your SG? Your yeast attenuation is 70-75%

 

[endorphine44]

Started at 1.064 & 75 degrees, Monday was 1.022 & 64 degrees, Wednesday was 1.018 & 70 degrees

 

[duboman]

It may have been stuck but its working again so let it work.

You raised the temp and roused the yeast and it worked!

Give it a week, rouse it again in a day or two and after a week read it with a calibrated hydrometer.

 

[stvo]

Your right in the zone.... Your yeast should attenuate down to 1.016-1.019 --70-75%. Give it another week to clean up after itself

 

[endorphine44]

The instructions say it should get to 1.010-1.012. I'll leave it for another week and see what I get. Thanks for the help guys