Suggestions?

[mac1jw]

Have an APA that has been in the fermenter for 22 days. It has stalled at 70% attenuation...should be around 73%-77%. Normally I wouldn't sweat it except for the abnormally high OG it's still at.

Background: first batch using new barley crusher...overshot OG by a bunch. Should have been in the 1.060-1.065 range...instead I got 1.074. Went from 70% efficiency to 90%. Whoops! Only had 1 smack pack of Wyeast 1056 ready. Pitched yeast at 70 degrees and kept between 66-70 for 22 days. I took a hydro reading 7 days ago and it was at 1.022. I stirred the yeast to get it back into suspension and heated the fermenter to 72 degrees for 7 more days, hoping to get down to a FG of 1.017-1.020. Today I'm still at 1.022. I will be dry hopping and kegging.

Other: mashed at 154 degrees for 60 minutes...sparged at 170 degrees for 60 minutes, boiled 12 gallons for 60 minutes. Ingredients: 2-row (84%), Crystal 40 (7%), American Vienna (4%), American wheat (4%)

Question #1: Should I go ahead and dry hop and don't worry about the higher FG or pitch some yeast to finish? If pitch yeast, pitch the same yeast...or a dry?

Question #2: Any problems with dry hopping in the primary? I won't be keeping the yeast cake.

thanks
dave

 

[COLObrewer]

1, Pitching more yeast should be a last resort.
1 & 2, I would rack to secondary and dry hop, it may kick start the yeast.

 

[WorryWort]

It really does sound like it's done. Sometimes that just happens.

If it tastes too sweet then I would add more yeast. Dry yeast is fine, except you'll need to get it fermenting before you add it (i.e. starter). Otherwise it's liable to just fall to the bottom.

Dry hopping in primary is just fine.