What would be the result of...

[williamset]

Bottling a beer stuck at 1.022 that was expected to ferment to 1.014-1.018?

Obviously taste a little different, but would it taste bad?

Do you suggest pitching more yeast? If so what kind? I've read that Notty sprinkled on top will sometimes work. I do not have a yeast cake available to rack on to.

Here are the details:

Superior Strong Ale extract kit from Midwest. 6 lb. Amber liquid malt extract, 3.3 lb. Dark liquid malt extract, 2 oz. Mt. Hood bittering hops, 1 oz. Tettnang aroma hops, 8 oz. Crystal 40°L malt, 8 oz. British Brown malt specialty grains

After 9 days at 66 degF = 1.022 (moved bucket around a bit attempting wake yeasties up...)

After 11 days at 66 degF = 1.022

OG = 1.067
Expected FG = 1.014-1.018
Yeast = 1 pack muntons and a smackpack of Wyeast Propogator 1056 (I stupidly did not make a starter, so I pitched both types of yeast...I realize this is likely the cause of the stuck fermentation)

Please give me some advice.

Thanks!

 

[Denny]

How do you know it's stuck and not done?

 

[williamset]

Estimated FG is 1.014-1.018...I assume thats based on the volume of fermentables added on brew day.

 

[Denny]

But you can't really estimate an FG...at best it's no more than an educated guess based on past experience with the same recipe. Especialy when amber and dark extract are involved, which will likely have a lower fermentability than light extract or all grain. I'd say the beer is done, not stuck.

 

[williamset]

Denny,

I was worreid that I was too far from the estimated FG window. I'll hold out until its been in the primary three weeks and then bottle.

Thanks for your help!