Stuck fermentation?

[Pieman]

Hi everyone,

I've completed my second full grain brew which is a Fullers London Porter and my Gravity has remained static at 1020 for a day now. It should drop to 1014 according to the recipe. I understand this is only an approximation and the final gravity will often be different, but I was worried that maybe it was stuck, as it seems quite a bit higher. So basically my question is-

To rouse or not to rouse?

I'm worried that if I aerated it and it wasn't stuck I could muck it up. Any help would be much appreciated.

Ta,

Pie

[OldSpeckledBadger]

Try rousing the yeast (which is not the same as aerating the wort).

[MightyMouth]

Yes rouse the yeast as OSB says but do it gently as to not aerate it. My last AG was supposed to go down to 1015 but didnt get much below 1020, I bottled it anyway when it wouldn't budge after rousing.

[6470zzy]

Sterilize a large spoon and give the yeast a gentle stir, the beer will be fine. If you feel a case of nerves coming on then crack a beer and relax.

Cheers

[Pieman]

Amazing! Thanks so much for all your speedy replies!

[6470zzy]

Amazing! Thanks so much for all your speedy replies!

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