What constitutes a stuck fermentation?
Posted: Thu Nov 21, 2013 11:09 am
I have a Belgian Dark Strong that I brewed a couple of weeks ago. The guy that gave me the recipe said to ferment at 64F for 2-3 days then raise the temp to 80F for the remainder of the primary. I am now at the end of the primary and the yeast has mostly dropped to the bottom. There is still some yeast in suspension. The OG was 1.108. The SG is 1.020. My target was 1.014. Is it stuck? Should I wait a little longer? Rouse the yeast by shaking gently? Add more yeast?