So I have tried almost everything. I made an all grain IPA. Mash @154 degrees. use yeast nutrient and boiled the wort chiller @ 15 mins. About a six gallon batch. Just grain. No other fermentables. And 7oz of hops.
Thought I knew what I did wrong, I didn't think I aerated enough, but now I'm not sure. Usually I use O2, however I ran out and didn't realize until after I had pitched the yeast. But for the yeast it was a 1.5L starter @ 18 hours. WPL060. Gave it a decent shake, although probably not as much as I normally would without a starter. 0G of 1.066. Let it ferment, attached a blow out tube, which it blew through really well. After 2 weeks I checked the gravity expected it to be around 1.017, it was @1.035.
Was fermenting @168 degrees, moved it to a place a few degrees warmer, about 72. checked again, nothing. Made a new 1.5L starter with 060, pitched at high Krausen, swirled it when I pitched it, didn't want to shake it for oxidation fears. Left it @ 72 degrees for 2 weeks, just checked and it has dropped to 1.034...
I have no idea WTF. Was going to go get some Beano today, because why not at this point. Still would like to do a massive dry hop, but also don't want to waste anymore hops if this is not going to fully ferment. Seems a bit too unfermented to actually Keg at this point.
Any thoughts? Advice?
Thought I knew what I did wrong, I didn't think I aerated enough, but now I'm not sure. Usually I use O2, however I ran out and didn't realize until after I had pitched the yeast. But for the yeast it was a 1.5L starter @ 18 hours. WPL060. Gave it a decent shake, although probably not as much as I normally would without a starter. 0G of 1.066. Let it ferment, attached a blow out tube, which it blew through really well. After 2 weeks I checked the gravity expected it to be around 1.017, it was @1.035.
Was fermenting @168 degrees, moved it to a place a few degrees warmer, about 72. checked again, nothing. Made a new 1.5L starter with 060, pitched at high Krausen, swirled it when I pitched it, didn't want to shake it for oxidation fears. Left it @ 72 degrees for 2 weeks, just checked and it has dropped to 1.034...
I have no idea WTF. Was going to go get some Beano today, because why not at this point. Still would like to do a massive dry hop, but also don't want to waste anymore hops if this is not going to fully ferment. Seems a bit too unfermented to actually Keg at this point.
Any thoughts? Advice?