Stuck Fermentation, know the options just need advice

I brewed BM's Outer limits IPA about 2 weeks ago

It called for a mash of 45 min at 159 degrees. I hit that right on.

OG was 1.070 right now I am stuck at 1.030. I have been stuck on .03 for a week.

I tried rousing the yeast 3 days ago with a sanitized spoon.

I am at a crossroads now.

Should I

a) Pitch onto a Notty yeast cake, i could make available after racking an amber off
b) Sprinkle Notty on top
c) introduce a corn sugar solution into it
or
d) is this thing done, there just isn't enough fermentables to finish it out

I am at a loss for what to do next

thanks in advance

What yeast did you use? Did you make a starter, and if so, how big? What temp have you been fermenting at?

It seems like a high mash that will create a lot of unfermentables, but BM was going for a little sweeter IPA with more balance and body. It just might be done bro. WHat yeast did you use? Starter? have you tried rousing the yeast or raising fermentation temps?

SOme around here have had luck using amylase enzymes from LHBS...don't use beano!!! Its not the same. I have not had reason to do this personally, but it might get you a few more points. It would probably end up drier than intended, but would not be cloyingly sweet as it might be right now.

Good luck

Add a couple of ozs of sugar. If it starts off again and stops at the same point, then it is done. If it doesn't do anything, then it is probably too cold for the yeast, nd warming it up might help. Adding more of the same yeast is not going to do anything. Now, if you were to go from Windsor to Notty, then you might get some more since Notty is much more attenuative.

TANSTAAFB said:

SOme around here have had luck using amylase enzymes from LHBS...don't use beano!!! Its not the same. I have not had reason to do this personally, but it might get you a few more points. It would probably end up drier than intended, but would not be cloyingly sweet as it might be right now.

Good luck

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Agreed,

read the following thread from passedpawn:
https://www.homebrewtalk.com/f163/escape-stuck-fermentation-mountain-ae-rescue-212926/#post2491360

AE worked great for me on my recent brew:

- Mashed too high (closer to 165 F)
- OG 1.090
- FG 1.030
- FG after AE = 1.020


However, before you attempt anything like this, I would wait another couple of weeks. Yeast sometimes need more time.

RLinNH said:

What yeast did you use? Did you make a starter, and if so, how big? What temp have you been fermenting at?

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Went with S-04, no started but rehydrated in water prior to pitching. Currently .3 = 57% attenuation, I was looking for more obviously

Fermented at 67 for a week, warmed it up to about 70-71 the past week

Haputanlas said:

Agreed,

read the following thread from passedpawn:
https://www.homebrewtalk.com/f163/escape-stuck-fermentation-mountain-ae-rescue-212926/#post2491360

AE worked great for me on my recent brew:

- Mashed too high (closer to 165 F)
- OG 1.090
- FG 1.030
- FG after AE = 1.020


However, before you attempt anything like this, I would wait another couple of weeks. Yeast sometimes need more time.

Click to expand...

Very Interesting, another option to consider:cross:

MeanGreen said:

Went with S-04, no started but rehydrated in water prior to pitching. Currently .3 = 57% attenuation, I was looking for more obviously

Fermented at 67 for a week, warmed it up to about 70-71 the past week

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Dry yeasts don't need a starter, just proofing through rehydration so you're good there. Your fermentation temps seem fine too (Fermentis lists the range as 59-75*).

However, Fermentis lists final gravity as medium (I assume they mean medium attenuation) and MANY on these forums and elsewhere say they use it for maltier, sweeter brews with higher FGs, so you might just be done. If you want to shave some more try the AE and switch to S-05 for better attenuation. S-04 is an English strain (known for lower attenuation, high flocculation) and S-05 is the American Chico strain (more attenuative, less flocculating)

MeanGreen said:

Went with S-04, no started but rehydrated in water prior to pitching. Currently .3 = 57% attenuation, I was looking for more obviously

Fermented at 67 for a week, warmed it up to about 70-71 the past week

Click to expand...

You're done fermenting. Good job on keeping track of your numbers the way you did. If you want the beer to be drier, you have options.

RLinNH said:

You're done fermenting. Good job on keeping track of your numbers the way you did. If you want the beer to be drier, you have options.

Click to expand...

Kind of what I figured, and thanks for the positive response.