I made an all grain belgian tripel without a yeast starter, OG 1091. Things started normally but after 3 days fermentation ground to a halt at 1030. I drained a couple of pints of thick slurry from the bottom and dumped them back in the top yesterday, and raised the temperature up from 65 to 70, but no change. I did a simple infusion mash starting at 154, which fell to about 150 after an hour, and I oxygenated for a minute. Do you think I just have wort that's not that fermentable or has the yeast eaten all the oxygen reproducing itself and has none left over for further fermentation?
Any help would be appreciated
Any help would be appreciated