Stuck fermentation

[Neddy]

I'm a noob to all grain brewing and seem to have a stuck fermentation. I brewed on 13 Feb and my OG was spot on at 1045. I pitched 10g of dried Mangrove Jack yeast at about 20 deg C and did not aerate the wort.

Initial fermentation seemed slow but steady. After 10 days the gravity was 1020 (target FG is 1009) and very little activity through the airlock. Today, another 4 days on and we're still at 1020.

Any ideas please?

[BrannigansLove]

What temperature did you mash at? I had a similar experience on my first AG brew. My mash temp control was a little wayward, and I had mash temps up to 72c at times. Only fermented down to about 1018. I bottled and drunk it anyway (was a nice beer). It was a good experience in understanding how you can control body and ABV with mash temps.

[Neddy]

The mash temp was 66c with a 10 min mash out @ 75c.

[Padalac]

maybe it got cold?

[Neddy]

The FV stands quite close to the aga so the wort seems a steady 20c.

[hazelbrew]

I'm a noob to all grain brewing and seem to have a stuck fermentation. I brewed on 13 Feb and my OG was spot on at 1045. I pitched 10g of dried Mangrove Jack yeast at about 20 deg C and did not aerate the wort.

Initial fermentation seemed slow but steady. After 10 days the gravity was 1020 (target FG is 1009) and very little activity through the airlock. Today, another 4 days on and we're still at 1020.

Any ideas please?

which mangrove jack yeast? over on the US boards there are lots of reports of low attentuation for some of the MJ yeasts.

[Neddy]

It was the Empire Ale M15.

[BrannigansLove]

What are you using to measure your gravity? Refractometer or hydrometer?

[Padalac]

yea, i've had pretty bad experiences with MJ yeasts

[Neddy]

BrannigansLove wrote:
> What are you using to measure your gravity? Refractometer or hydrometer?

I'm using a hydrometer.

Any suggestions as to where to go from here? Do I try and kickstart the process or go with what I've got and leave it there?

[scotsloon]

You can do a couple of things. You can give it a stir, but be careful, stir gently so that you are not adding air to the brew. This will get the yeast suspended in the brew and may help it to start fermenting again. Secondly you can increase the temp a little, maybe up to 22 or 23 *C but don't go higher.
Good luck with it.

[BrannigansLove]

Also you could pitch some more yeast, something clean and with a higher attentuation, US05 or Nottingham perhaps.