Bottle or wait?

[Virgilartois]

Hi everyone, I was wondering if I could ask for advice/opinions on what to do now. I have a Tom Caxton's best bitter that's been going for 7 days at 15 degrees in my cellar. Here's a link to the brewday entry:
http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&t=10219

It's been fermenting amazingly well up until three days ago when the pressure in the airlock returned to level. I've taken hydrometer readings over the three days and it's remained steady at 1.020. I'd really like the gravity to drop substantially lower as the OG was 1.044 and the FG would end up around 3.2% :cry: This was brewed using Munton's Premium Gold yeast and I don't know what sort of attenuation rate it has, thus I don't know what sort of FG to expect/aim for.

Experience tells me to haul the FV up to the kitchen where it's a degree or two warmer and leave it there for four or five more days, then take another reading. Anyone have advice or tips on how to get that hydrometer to sink (without putting my thumb on it)?

Thanks!!!

 

[broadfordbrewer]

Hi, Yeah I would say that 15C is too cool and it's fermentation is stuck at 1020. I'd move it to a warmer room and see if that kick starts it, otherwise you may need to pitch some more yeast to get a lower FG.

 

[LeicesterLad]

Yes I'd second that go with your original feeling and get it somewhere warmer for a few days ...the beer will be fine, through my own experiences this usually does the trick

 

[Virgilartois]

Thanks for the input! It's now in the kitchen though the airlock still isn't doing anything. I'll leave it there for a bit to see if the yeast wakes up. If it doesn't, I have a sachet of Under The Lid yeast in the fridge I *could* use (though I'm intensely reluctant to do so). I'll probably pop back round to the homebrew shop and pick up another packet of the same. Thanks again for the reassurance!

 

[Cussword]

Give it a little stir to rouse the yeast now you have it in a warmer place :thumb:

 

[BigYin]

give it a gentle stir - enough to disturb the sediment at the bottom of the FV, but not enough to aerate the beer - that's the advice I've been given :thumb: