Beer Forum

It looks like my Russian Imperial Stout, OG 1.097, is stuck at 1.033 (target FG 1.022) I pitched two packs of Wyeast 1028 London ale. It's been about 11 days, and fermentation has been quiet for the last 2 or 3. I'll check gravity again in a few days in case it's still going, but if it's stuck, what should I do to get it to finish out? Even though I'm not sure if it is actually stuck, I might as well buy what I'll need now so it arrives by the time I'm sure.

What's your temp?

Attenuation on that yeast should be able to get you down farther, you're around 65% attenuated right now.

Also... underpitched by half according to Mr. Malty. Not sayin', just sayin'.

Wyeast lists the London ale yeast as attenuating 73-77%, I've always wondered, is this apparent attenuation or actual attenuation?

MaltySmoOTH wrote:Wyeast lists the London ale yeast as attenuating 73-77%, I've always wondered, is this apparent attenuation or actual attenuation?

is the math on attenuation simple enough to say that a 1.097 OG wort, with 77% actual attenuation will go down to 1.022? (0.77 x 97 points = 74.7 points, 97-74.4 = 22.6, or 1.0226)

also, still hoping for some info on what I should do if my fermentation is in fact stuck! it was recommended to me that i use dry champagne yeast mixed with a few oz of water, is that ideal or is there something better i can do?

LehighAce06 wrote:also, still hoping for some info

I'm still hoping it's cold and warming it up a bit and swirling it will kick it back into gear...

What temp is it at?

68 degF and hasn't been below that since pitching, may have gotten up to 70 but i doubt much time spent above 68. should i get it a bit warmer than that at this point?

68 should be plenty for that yeast, but it won't hurt if you get it up to 70 to 72.
I'd get a pack of Nottingham dry yeast and if you haven't budged gravity by your next reading,
boil up a cup or so of water (no chlorine - bottled is perfect for this) and let it cool back down to 90F.
Rehydrate the dry yeast in that for about 15 mins then pitch.