Stuck Fermentation

[pearlbeer]

So 2w ago I made two batches - a dry stout and an irish red (bring on st. paddys)

6g batches, made a 2L starter with two vials of WLP004 - Irish Ale. Pour 1L of the starter into each. Both were reasonably oxygenated.

Fermentation profile was supposed to be 64d ramped up to 72 during the final third of fermentation. Both were in the same ferm chest.

Being winter in Texas I didn't have a way to control ferm chest for heat (corrected now), so 1/2 half at least of fermenation was done at very low 60s (4days), then ramped up over a few days to 72

Dry stout started bubbling right away, Irish Red took about 1.5days. Both were pitched at the same time.

Dry Stout OG 1.042 FG 1.010 (on target)
Irish Red OG 1.054 FG 1.031 (should be 1.014)

So, looks like i missed fermentation in the Red. Any thoughts? The Red tastes fine (although sweet of course), so I don't think it is infected in any way. Thinking I should go grab another vial of WLP004 and re-pitch??

 

[ekranzusch]

Or when you move the stout off it's cake you could rack the red onto it since you know it's healthy and call it a dark red

 

[madmikem]

I have used lalvin champagne yeast prepared with a starter in the past for stuck fermentations. It usually always does the trick, unless something else is wrong.