Stalled Fermentation

[Chuck179577]

Making a wee heavy.
Pitched Wyeast 1332 at 60 degrees.
Yes, I now realize the temp range for it is 65-75.
OG went from 1.081 to 1.040 over past 2 weeks.
I should theoretically be down to around 1.021.

Do I warm it and shake the carboy up?
Warm it but not shake the carboy up?
Leave it alone and see what happens for another week?


Thoughts?


Thanks
Chuck

 

[thadass]

You pitched at 60, but what temp is it currently at?
If below 65, I would raise the temp and not shake.

If you would like to rouse the yeast cake, I would use a sanitized spoon or the end of a racking cane/autosiphon/wine thief to rouse the yeast cake without splashing or shaking.

 

[Chuck179577]

It's currently at 57.
My basement is a little colder than usual with this whole polar vortex thing.

 

[Paradingbull]

Try to warm it up 68-70F without rousing. Cooler range temperatures are good at the first part of fermentation, but higher to normal range yeast temps are good for the final stage to let things finish off. If you can warm it up you don't need to stir/shake, there are plenty of yeast in suspension to finish the job.