Stuck fermentation on sour

[Stephen Perry]

Hey everyone, I'm doing a wild ale with fresh wild blackberries. I made my wort, through a few pounds of wild blackberries in the wort, let any natural yeast, organisms, etc. do it's thing, ferment and sour. Had some nice lacto built up. Did open air fermentation for about 4-5 days. O.G. was 1.060 pre-berries. I then strain my wort, and pasteurized it. Then pitched some US-05 to help finish the beer and clean some stuff up. It is fairly sour, but not overly so.the gravity has been at 1.035 for the last week. I replaced some more US-05 but this time did a starter with some yeast nutrient, after 3 days, still no change. Thoughts? My thought is to just give it time. PH is roughly 3.5-4 and I have fermentation chamber set to 70*.

TIA!

 

[lumpher]

Are you measuring the 1.035 gravity with a hydrometer or refractometer?

 

[Stephen Perry]

Are you measuring the 1.035 gravity with a hydrometer or refractometer?

Hydrometer, more specifically a triple scale hydrometer and a tilt

 

[Stephen Perry]

New running theory, is it possible for the pectin from the fruit to increase/effect the gravity?