Wyeast 3522 stalled fermentation?

[stosh]

Brewed a dubbel with Wyeast 3522 and when the airlock stopped bubbling I opened and took a gravity reading. The yeast was still on top and gravity was 1.024.

Temperature of my basement is about 64-66 degrees.

I put a heater around the bucket and wrapped it with two towels and now the airlock is bubbling at one bubble every 10 seconds.

I'm not sure how to interpret this. Did it stall and restart after I put heat to it? Will a little extra heat hurt/change the final product?

I'm thinking when the airlock stops I'll give it another 3-5 days and check the gravity again.

This is an extract kit.

Thoughts?

 

[brew_darrymore]

How do you measure gravity, are you using a hydrometer or refractometer?

 

[couchsending]

I’ve only done 4 batches with this yeast but it excels in the 70s from everything I’ve read and what I’ve observed... maybe pitch at 68 but let it go and don’t let the temp drop cause it’ll stop on you. How warm’s your house? I’d say take it out of the basement and try to rouse the yeast.

 

[thehaze]

That is too cold for any belgian yeast... 3522 can ferment between 65 and 76F, so you are at the low fermentation temp. where you will probably not get the esters you are looking for from this yeast. I recommend raising the temp to about 72F and check again in 5 days.

Belgian yeast will work faster and better at higher temps. Keeping the yeasties at low temps. will prolong fermentation time, among other things.