Advice needed -AG2 stuck ferment?

[BrewDan]

Hello all, original link for the recipe I used (should be) at the bottom of this post.

Long story short I made this several weeks ago, but during the mash, the temp dropped several degrees within a few minutes. As I was going biab, I thought I'd stick the burco heater on 'low' to try to maintain the mash temp for 90 mins.

Well I set the temp to low, and monitored everything and my temp probe for 5 mins, mash stayed at the temp required for the recipe I sort of followed, which from memory was 158. Now around 20 mins on from this the alarm went off as the temps had got about 160, I turned the Burch off and stirred in cold water from the fridge, I then left it for the remainder of the 90 min mash and the temp slowly dropped to between 158-152.

At the end of it all, I left it to cool over night and pitched the yeast the following day, then stuck it in fermentation fridge and set temp to 18c with a 1c variable. Left it a few weeks to ferment, bubbles stopped, tested and reading was 1.020, stored up yeast bed, left another few day, tested again, still 1.020. Raised the temp 2c, but still not dropping.

Now I'm not sure what to do, I'm not sure if I have a stuck ferment, or if I extracted unfermentables during my mash.

Does anyone have any ideas what to do, either get another pack of safale yeast and pitch it, or I've read other people suggest champagne yeast. Not really too sure what to do at this stage, so any pointers from more experienced AG brewers would be great

Thanks in advance for any help, enjoy your weekends. I'm off to the local hb shop to get some yeasts etc, and then later today make make a start of some wine from berries I picked, as well as making a fruit press with a friend and testing it out on all the apples and pears he has collected.

Link to my original post

viewtopic.php?t=43214


Thanks all

 

[jonnymorris]

What was your OG? It may well be, as you suggest, that you have a lot of unfermentables in there. 68-70degC is up at the top end so you should expect a sweet beer. If you had a relatively high OG then 1.020 may be finished.

 

[BrewDan]

That's what I was thinking, I'm heading to my shop in a bit to grab some yeast for wines, so might attempt to pitch another yeast in this and see what happens.

Once I get back and check my notes I will post the OG, I 'think' it was around 1.050, but I could be getting mixed up with something else I made, so will double check and re post once home. Cheers for the pointers though

 

[BrewDan]

Ok I had a look at my notes, I took an OG reading when the wort was at 40c, after temperature correction the actual reading was 1.062, fg is 1.020, so I should end up with a sweetish chocolate oatmeal stout at around 5.5%abv

I'm not sure whether it's worth pitching more yeast now, I may just bottle/keg it and see how it turns out in a couple of months time.

Thanks for the help so far