This is the first stalled fermentation that I've had in my 3ish years brewing experience and I bet I know what I did wrong, I'm just unsure where to go from here.
I was brewing an Irish Red for St. Paddies, things went wellish. I mashed at 152ish. I put it in my basement to ferment and the cool temperatures had the thing fermenting at about 61-63. Apparently that is way too cool for that yeast, a problem I never have had since I don't have temp control yet.
It took the beer from around 1.051 to 1.030, but has pooped out. I've since done the normal due diligence, and put it somewhere were now it is 68-70, I've repitched a another vial.
So far none of this has worked, and it won't start fermenting again or budge from 1.030.
My next step is to try and build a full starter using a dry california yeast I just bought, but that will probably be my last straw.
Any pointers, or suggestions?
