Asked on another forum as well, so members on both, please forgive the redundancy.
I brewed a Festbier on 2/7. 83.3% Avangard Pilsner, 16.7% Avangard Munich 9 SRM. Single-infusion at 61C, x 90 minutes. Pitched at 6.1 C, free rise to 9 C, took gravity sample at 7 days, 1.030. Just took it again, day 10, no change - 1.030. Seemingly, stuck. I pitched very fresh Bavarian Lager yeast (Wyeast 2206), started on 2.5, single-stage starter (1.040). Oxygenated with pure O2 and a diffusion stone. I ramped the temp up to 10 last night and just stepped it to 12.8 C.
I don't recall ever having a stuck fermentation before, so this one truly perplexes me. Suggestions? Rouse, re-pitch 2206? Let it ride another week at the higher temp? Reduce it down for pancake syrup?
I brewed a Festbier on 2/7. 83.3% Avangard Pilsner, 16.7% Avangard Munich 9 SRM. Single-infusion at 61C, x 90 minutes. Pitched at 6.1 C, free rise to 9 C, took gravity sample at 7 days, 1.030. Just took it again, day 10, no change - 1.030. Seemingly, stuck. I pitched very fresh Bavarian Lager yeast (Wyeast 2206), started on 2.5, single-stage starter (1.040). Oxygenated with pure O2 and a diffusion stone. I ramped the temp up to 10 last night and just stepped it to 12.8 C.
I don't recall ever having a stuck fermentation before, so this one truly perplexes me. Suggestions? Rouse, re-pitch 2206? Let it ride another week at the higher temp? Reduce it down for pancake syrup?