Very Low Attenuation. Should I repitch?

[brend2b]

On the 20th of last month I brewed an AG version of NB's Caribou Slobber. Brew day went very well, and I ended up with about 6 gals in the fermenter with an OG of 1.052. I aerated the wort into the fermenter with a fine stainless steel mesh strainer.

I used Danstar Windsor yeast, properly rehydrated according to their instructions. It has been in my fermentation chamber at 65F since then.

The fermentation stopped at 1.026, and despite rousing the yeast in the bottom with a gentle shake, I can not get it to lower my FG any more.

I know Windsor is a low attenuating yeast but I did not expect 50% low. Should I repitch with a different yeast? Any recommendations?

 

[SDCraftBeer]

I would try to raise the temperature a degree or two and see if it will kick back up over the next couple days before repitching any yeast.

 

[brew_ny]

what was your mash temperature ? just out of curiosity

warming it up may help

all the best

S_M

 

[eadavis80]

yeah, try warming it up some and if that doesn't work, email NB....their customer service is great.

 

[brend2b]

what was your mash temperature ? just out of curiosity

I mashed it at 153 as per instructions. Temps were dead on after mixing grain in my mash tun

 

[brew_ny]

I mashed it at 153 as per instructions. Temps were dead on after mixing grain in my mash tun

not that hot so no problem there

I do not know your grain bill and I am far to lazy to look it up

I cannot say much about that, so I would give it a a rock back and forth to wake the yeast

warm it up to 67-68 and see what happens

I have never used Windsor yeast

all the best

S_M