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Hey everyone, looking for advice regarding a possible stuck fermentation. I’m doing an Irish dry stout and it went in at about 1.043, and after a week it’s only 1.020 with no Krausen and no apparent activity. I added wlp005 (wlp004 was sold out) at day 1. I’ve warmed it to about 21, and shaken some to resuspend the yeast. Any thoughts? I’m not as worried about the number as opposed to there being no apparent activity. I’m fermenting with temp control in an all rounder under about 2-3 psi.
Thanks everyone!
Ryan


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How did you measure your finishing gravity? Refractometers will overestimate gravity if there is alcohol present. If that is with a hydrometer then it might be as far as wlp005 could take it under those conditions. Does the beer taste worty? If it does you could try krausening it to see if you can get a few more points. Or if you have some packers of US 05 sitting around you could try adding one and see if fermentation takes off again.

It was with a hydrometer, I’m thinking of getting some dry yeast and tossing that in to see. I also have some extra lutra kicking around but I’d like to minimize any extra flavours. Thanks!


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What was the Grist and mash temp ?

Pretty basic grist, 70/20/8/2 of 2row/flaked barley/ roasted barley/ chocolate malt at 152 for 60m


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Ya I had some low attenuation numbers recently with WLP005, something in the 60% range, on a Dark Mild so you might be at your FG. I did notice with WLP005 the krausen fell very fast but I'd give it another week and if it's still at 1.020 and drinkable I'd leave it there. Personally I used to fret over those FG numbers a lot in the past but with some of these English yeasts and higher % of roast/crystal malts (although you don't have a large amount) you can run into these higher FGs.