stuck fermentation

[duckdeath]

My OG was 1.077 and after 8 days my FG is 1.044. So I know the fermentation prosess is stuck.
The beer taste very sweet. Can I just add new yeast to get it going again?

[morticaixavier]

you don't know it's stuck. sometimes it just takes longer. whats the temp? you can warm it up to ~72 at this point and give the fermeter and very gentle swirl but I'd wait on the swirl. warm it up and check gravity again in a week.

Also, if you post recipe details it will be easier to see what's going on.

Recipe, ferm temp, yeast used, starter size etc.

adding more yeast at this point will probably not help matters. probably won't hurt but it probably won't help either.

[duckdeath]

Thank you for your reply.
This is my recipe.
5 gallon batch
7lbs of Maris otter
7lbs of smoked malt
2lbs of 120
1lbs of peated malt
1lb of roasted
3lbs of flaked oats
2oz of northern brewer hops at 60 min
I bottle of English dry yeast
1 bottle of Edinburgh yeast
Oxygenated wort for 30 min before pitching yeast. At 70 degrees.
Original gravity was 1.077 and Fg was 1.044 after 8 days.
I racked into the secondary before I tested the wort. And it tasted very sweet.

[BDawg]

Racking a big beer like that at only 8 days is very optimistic.
I'd repitch a packet of dry yeast (Nottingham will work well with what you already pitched), since you already got it off the primary cake.

Don't aerate, though. At this point, adding oxygen will not be good for the beer.
You should probably make a starter with DME and let it get rocking before you pitch it.

[duckdeath]

Thank you very much for your input. I'm going to take your advice

[Kbar]

Agree with Bdawg +1

My question is, did you know it was 1.044 when you racked it over?? Take those readings before actions. Way too early.

[Afterlab]

Agree with Bdawg +1

My question is, did you know it was 1.044 when you racked it over?? Take those readings before actions. Way too early.

+1 and do a yeast starter with nutrient the next time you brew (It sounds like you maybe didn't?). Pitching a large population of unprepared yeast doesn't take the place of pitching a smaller population of well-prepared yeast.

Aerating for 30 minutes seems overboard and then some for a standard aeration wand. Aerate prior to pitching and 12-18 hours after that.