Stuck Fermentation; what are my options?
I brewed a stout by partial mash (6lbs of grain) two weeks ago (OG 1.060). I used a starter of California Pub Ale Yeast. It was fermenting in a fridge at 65degrees +/- 2degrees. Intense fermentation followed and filled the carboy and blowout tube. Yesterday I checked the gravity and it was around 1.030 (after two weeks), and fermentation had slowed to a bubble every ~40 seconds.
I raised the temperature, by moving the carboy out of the fridge and it's accepting the ambient temp of ~70degrees. I also swirled the carboy to get the yeast out of abeyance.
Anything else I should do? Should I re-pitch if nothing happens over the next week? In the meantime I'll have a homebrew. Cheers.
Edited: included requested information
Posted Sep 28, 2010, 2:49 PM UTC · edited
What yeast did you use? Starter?
If no change after 3-4 days, repitch.
in addition to this info, was this all-grain or extract? what was your mash temp if it was all-grain?
also, check the gravity each day and see if there's any change.
I modified the question, thanks you two.