My first stuck ferment - looking for advice

[xozzx]

Hi all. I started a Russian imperial stout just before christmas and after a very vigorous start the fermentation stopped at 1030. It has now been over 2 weeks in the fermenter, I bumped the temp from 18C to 19, then 20C but nothing has started again.

I had a starting gravity of 1084 (was aiming for and ABV of 9.2%), I used a CrossmyLoof Real ale yeast and suspect I should have used 2 or 3 packs, unfortunately I didnt think of this at the time

Wondering what my best options are? The stout actually tastes really nice but if I was to bottle it would I be risking bottle bombs?

Appreciate any advice.

 

[Duxuk]

You have about 7.09% ABV. I wouldn't be risking bottling. Repitching would seem sensible.

 

[Sheepish]

Have you tried a quick stir?

 

[terrym]

You have about 65% attenuation which is low, you should be getting between 70 and 79% with the CML yeast. I would have thought an FG of about 1.020 would be about right given that and your OG.
Anyway try this
Simple strategies for dealing with stuck fermentations

 

[xozzx]

Thanks for the advice. I gave it a thorough swirl and upped the temp to 22C. Ill give it a couple more days and then try the other options.

Am I correct that I could have prevented this by adding more yeast? I have a 7% ABV IPA in the grainfather now and plan to use 2 packs of US pale ale yeast (CML).

 

[xozzx]

a few bubbles now from the blowoff! It might just be the increasing temperature tho, Ill take another gravity tomorrow and see if its dropping

 

[terrym]

a few bubbles now from the blowoff! It might just be the increasing temperature tho, Ill take another gravity tomorrow and see if its dropping

If you think it's on the move, its probably better to leave it for another four or five days before you take the next reading, or better still leave it alone completely until it stops bubbling. Every time you take the lid off there is a tiny risk of getting an infection in there.