Stuck fermentation

[scootdog]

Hey. I brewed a Dopplebock, bavarian yeast,big starter, 1.075 starting gravity after 3 weeks at 48 degrees i have 1.030. Whatto do? Warm up and add a ale yeast? Would appreciate some advice...

 

[Bellybuster]

Considering this yeast requires a diacytle rest, I'd warm it up.

 

[scootdog]

I tried that belly buster

 

[Yooper]

Are you using a hydrometer, or a refractometer, for that 1.030 reading?

how long has it been in the mid 60s for temperature?

 

[specharka]

Hey. I brewed a Dopplebock, bavarian yeast,big starter, 1.075 starting gravity after 3 weeks at 48 degrees i have 1.030. Whatto do? Warm up and add a ale yeast? Would appreciate some advice...

Define "big". Usually people pitch much less than they think they do because of the loss in yeast viability. Big lagers should target 1.5 - 2.0M cells/mL-P.

You can certainly re-pitch, but my guess is there isn't much left for the yeast to chew on. I would anticipate the beer could dry out 4-8 points, no more. A rehydrated packet of Notty may be of assistance. Keep it under 65F to minimize ester development though.