old peculier - stuck or finished?

[john_drummer]

I brewed a 19litre batch of old peculier from the GW recipe on Sunday 13th. OG 1062, mash temp 67deg. Fermenting temp is 22. S04 yeast.

It's been sat at 1022 for at least three days: stuck or finished?

[ArmChair]

I would say stuck, have you given it a stir and disrupted the sludge at the bottam?

[john_drummer]

I have now

[Nigel1969]

I brewed the same recipe a few weeks ago, 23litres.. Checked my notes, and my fg was 1.014. If this helps any pal.

[john_drummer]

cheers Nigel

I've brewed it a couple of times before and got it down to 1012 & 1010 respectively from a start of 1052

gave it a stir & the airlock's going again

[Rick_UK]

Which yeast?

[ArmChair]

S-04 rich

[john_drummer]

definitely got it going again. airlock glugs about once every couple of minutes or so.

normally on a dark ale, porter or stout I'd use Danstar Nottingham, but I've had excellent results with S04 on two previous occasions with this recipe so I thought "why change a winning formula?"

[Rick_UK]

Glad it's going again John. OP is a fairly sweet beer so a fairly high FG would be expected - around 1015 prob about right. I've had porters and stouts finish around 1020 before but still taste good - usually Windsor yeast though which is low attenuating.

[john_drummer]

1020 now, a week on from my original 1022 reading. I don't think it's going to go any lower so I've now transferred it to secondary, will be bottling Tuesday. no need for finings in a beer this dark, although having said that, it's pretty clear anyway