WLP 530 stuck?

[lord.president]

Hi,l brewed a massive beer for Christmas. It was 1092 into the FV. I ramped up to 28c when it was at 1032. It's been at 1028 for a week now. I've transferred into secondary,as l've read it may kick off again. I'm thinking of getting a pack of Wilkos Gervin,just to finish the job off-the flavours will already have been created. Any advice if this would be a good idea or not,woukd be appreciated.

[MTW]

It may help to see your grain bill and mash details. That's around 70% apparent attenuation, which is low for 530, but I guess not impossible if it was full of crystal/cara and mashed high. If it was a Belgian with some sugar in it, then it sounds stuck... probably.

I've never taken 530 past 24C, but I know it's a one way street with that yeast (and other abbey strains); if the temperature slipped at any point after it was ramped, it is likely to slow down massively. The last few points always take a while, but it has always ground them out for me, usually 3 weeks total with that yeast in big beers, even with sizeable starters.

I don't think a sachet or two of dry yeast is going to like such an inhospitable environment at this late stage; it's the one time I would make a DME starter with it first, and once did, with a WLP540 brew that stalled. That worked. You may wish to do a 'forced fermentation test' on a sample of the brew first.

[Jimmy321]

Leave it for some time, I though mine was stuck but it was just going really slow towards the end. Think it was 6 weeks in the primary.

[lord.president]

Cheers. Been brewing 3 years,never heard of a forced fermentation test,you learn something new every day in this wonderful hobby! I'd not shut the door on my fridge properly, it went down to 19 overnight. Just totally dropped!