Stuck fermentation help

[WildKnight]

I have a beer at about 1.090 OG that is stuck at 1.022; I'd like to get it down to 1.015-1.017 if I can. It is in secondary now, and I have rinsed and stored the yeast cake. Can I use this yeast to re-pitch and get the gravity down? What is the best procedure for this?

Can I simply add some fresh wort and aerate to rejuvenate the yeast, then pitch into my secondary once fermentation begins?

 

[Bowtiebrewery]

Honestly i can't say i'd recommend that you do that... I think 1.022 is not a bad place to be at...

How long have you been in the secondary?

 

[blizzard]

Can you post the recipe for this? It may not be stuck, but fully fermented.

 

[BigB]

+1 to the two responses above... 1.090 to 1.022 is pretty damn good. If you post your recipe, we could narrow the issue better.

 

[WildKnight]

2 oz Columbus (14.5%)
2 oz Centennial (9.7%)
2 oz Amarillo (6.9%)
2 oz Cascade (5.4%)
12 lbs American 2-row
1 lb Crystal 60
1 lb Crystal 20
2 lbs Light DME
0.5 lb honey
Wyeast American Ale (1056)

What do you think?

 

[Bowtiebrewery]

yea according to Wyeast you've pretty much topped that yeast out... According to my calculations you got 75.5% attenuation and it maxes out at 77%... So i doubt you will go any further...

 

[blizzard]

Agreed. You might be able to get a couple more points out of it, but I don't think you'll get down to 1.017. I would warm it up and swirl the carboy, but I wouldn't bother pitching again.

 

[Bowtiebrewery]

^^^ at this point I don't even think its worth it... it got really really far and thats a great job that yeast did for you...

Here's my question to you... How does it taste? Sweet? I doubt it... I mean you're looking at 9%abv right now and it the residual sweetness that is going to be left in the finished beer will help balance against the alcohol...