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Stuck fermentation, out of options?

Started by John Edward, October 21, 2014, 04:11:06 PM

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John Edward

I've an extract brew which has been stuck at 1.020 (1.058 og) for a few weeks. I've tried raising the temperature and rousing the yeast and I've also tried repitching from a yeast starter at high krausen and it's still stuck at 1.020 (target's 1.008).

It's a Bulldog kit and the 4 others I've done have always ended at 1.008-1.010. The only thing that was different this time was that the temperature dropped for a week, from 20 in my fermentation chamber to 16. The change happened just before I racked to secondary so I'm thinking quite a bit of yeast floculated and were left behind. The fermenter's been held constant at 22-23° since repitching the yeast about 10 days ago and still no change in gravity.

So, what options do I have? Should I try another starter but use a high attenuating yeast instead? I have 20l in the fermenter and would like to reach 1.010-.012 at the very least.