My first all grain beer, a Belgian Strong Ale is stuck around 1.033. It tastes great, but I was hoping it dropped around 1.010 or lower. I mashed too high, around 160-170F for atleast 30min before getting it down to 152F (goal was 149F). Reading Jamil's yeast book, he mentions possibly adding a large starter at its peak, although this will shock the yeast as there is already alcohol in the wort, but atleast it might clean up a little right?I have already stirred, shaken and added oxygen earlier in the fermentation. I have kept it at 79F for 6 days now. Gravity hasnt changed in 4 days.
I was thinking about making a 2 liter starter with WL001 and adding that at high activity and hoping to drop 10-20 points?
Also, Im estimating 3.5% ABV, if the yeast is still active, but just not breaking down the nonfermentables due to the higher mash temp (am I on track?), can I add some sugar to get some ethanol production. This beer tastes great right now, but its gonna be a little low on the ABV. Its only been 9 days, I pitched a 2 liter starter at the beginning that was stepped up once with half the first yeast production, (I made a 2 liter starter, then decanted half the yeast and made another 2 liter starter with that, pitching both volumes of yeast).
BN Army PFC SoCal
On tap: Blackmarket Brewing Bavarian Hef
In the carboy: Berliner Weisse
Serving: Alesmith IPA clone
On Deck: repeat Alesmith IPA clone, La Folie clone