Stuck Fermentation

[vonromanz]

Hope someone can help me.......

I'm brewing a California common with the Wyeast California Lager. I made a 1.5l starter with a SG of 1.032 and let that ferment for about 3 days and pitched it about 9 days ago into my wort of SG 1.056 and fermented it at 17C. It all went good for about 4 days and slowed down. I thought it was done, checked the gravity and found it was only 1.022. Checked it a few times after and still the same reading tonight. Last night I drained the slurry (conical),mixed it back on top,increased the temperature to 19C with not much happening. What do I do now????

 

[phonos]

give it another week - if it still doesn't drop at all, keg it.

What were your ingredients, mash temp etc.?

 

[newguy]

Since most of the fermentation is complete, you can safely raise the temperature to 21 or 22 without any issues. Also re-rouse the yeast when you do get the temperature up. If that fails to get things moving, boil 2-3 tsp of yeast nutrient in ~100ml of water and dump that into the fermenter while it's still hot. Just watch out - the cooling steam will form a mild vacuum that will suck your airlock dry (which is an infection risk since that water isn't sterile). Just wait a minute and gently rock the fermenter to produce some gas before you put the airlock back.