[quote=“Belpaire”]How long has it been in the fermenter? How long has it been stuck? What temperature is it?
In my experience, I never had a problem with it stalling but I would warm the fermenter as fermentation slows down. It does take a long time to chew through the last sugars but given time it has always come through into the single digits. In my Duvel clones, 80° is what I would shoot for at the end of fermentation. Swirling the fermenter also seemed to help.
Just to clarify, Wyeast says racking or slight aeration will help it finish. Personally, I would be a little cautious of adding oxygen to a beer that had that low of a gravity but Wyeast should know what they’re talking about. I’m not sure how removing a beer from the yeast (racking) would help it to finish.[/quote]
Been in primary for 2, 1/2 weeks. Began at 18C (64) and I raised it to 66, then 68 after it stalled, then tried 72 for a couple of days with no further activity.
Been stuck now for over a week.
Yesterday I pitched a new 3L starter into an empty fermenter, but being 1388 a lot of the suspended cells poured out with the spent wort. So I guess 1/2 a litre of wort went in with the new slurry. Then racked the 1.022 beer on top of that with minimal aeration and left it at 18C. There appears to be slow activity this morning, will check SG in a couple of days.
Bel, thanks for the feedback and info on your experience.
BTW, my first Duvel went to 80F as well, for the last three or four G points and I decided it was a little too “rich”. Probably due to commencing the initial temp rise a little too early i.e. began at 1.020 from memory…anyway, this time I will be quite a bit more conservative.