stuck fermentation

[jwillie]

I have an Imperial Red which seems stuck at 1.032. It started at 1.086. I used 1056. I am out of beer and need to keg. It is in the garage in a conical. The temp averages around 65. The yeast was from an older batch harvested and stored in the fridge. I used it for a starter and it took off. I airated and pitched.

any suggestions. I was thinking of starting a higher alcohol yeast strain and making a starter from that.

what do you guys think?

 

[Dos_Locos_Brewery]

I think you're on the right track. I wouldn't worry too much about the "higher alcohol" strain. The problem is likely yeast health, not too high an alcohol level (although that certainly doesn't help). Best bet is to have a large population of active yeast. Even the dry Safale packets could do it (and US-56 would even match your Wyeast strain).