Stuck Fermentation?

[biertourist]

I'll just add "yea what everyone else said!".

First of all a 9% ABV beer @ 7 weeks -get that beer off of that yeast, a little autolysis you won't notice, but I'd transfer off of the yeast to avoid further autolysis and add a krausen beer made from a more alcohol tolerant strain.

What were your mash temps?




Adam

[Ozwald]

Considering the size of the starter, I'm guessing this was a 5 gallon batch, but definitely no larger than 10 gallons. Autolysis is majorly affected by pressure & regardless of the higher gravity, I would nearly guarantee there are zero signs of it at 7 weeks in this particular batch. Also the 1084 strain (& almost every strain) is much more alcohol tolerant than 9%. Transferring would create more potential problems than not. Especially if you don't have a 2nd data point to compare it to, you have no idea at all if the gravity is still dropping or not. Big beers take time, especially towards the end of the fermentation.