stuck fermentation

[bubbageez]

I'm fermenting a mad elf clone that I brewed on August 3rd. The OG was 1.086. I made a 2L starter with WLP550. It took off fermenting within a few hours with a blow off hooked up and had a very thick krausen which dissipated this past Friday or Saturday. The bubbling on the airlock stopped on Monday so I took a gravity reading on Monday, Tuesday and then today. The gravity on all three days was 1.026. ABV currently is 8.0%. I was shooting for an ABV of around 11% but had a low OG so was hoping to get to atleast 9%. I will be racking into a secondary onto 5 lbs of cherries so I dont know if this will kick fermentation back up a little. So my question is should I add some type of yeast and if so which kind, should I just give it more time, or should I just rack it to the secondary. I've only been brewing a little over a year and have never had a stuck fermentation so any help would be greatly appreciated!

 

[Pie_Man]

In my experience, after about three weeks, fermentation is usually done. I would give it a few extra days, just to be sure, then proceed with your original plan.

How does it taste?

I'll add that attenuation was about 70%. White Labs lists this strain as attenuating between 78-85%. The under attenuation could be the result of underpitching, fermentation temperate, oxygenation level, and/or wort fermentability.

 

[Rockn_M]

If you have fermentation temp control you can increase the temp a few degrees and give the beer a gentle stir with a sanitized spoon. Give that a try for a few days to see if your FG drops a little.

 

[bubbageez]

Thanks for info pie man and thanks rockn_M ill give that a try