High FG 1.030 Maibock

Yeast & Fermentation
1

I made the rye Maibock with the Munich II yeast. I followed the directions during the mash and held temp within 2 degrees. I hit 1.066 SG and everything seemed good after the boil. I had a 2 step starter for the yeast, nutrients, oxygen for the wort. It has been kept at 50 for 4 weeks total now. After 3 weeks I took a gravity reading and it was 1.031 so I added another pack of the Munich II. After an additional week the gravity is now 1.030. I have never had a beer stop this high before.

Any suggestions on what to do here? I wanted to move to secondary to start lager but don’t want the beer to be ruined.

:?:

2

Are you using a hydrometer or a refractometer?

3

All my reading are with hydrometer. This was a 15G batch. I just tested all 3 and one of them is at 1.030 and the other 2 are at 1.019. Not sure why one stalled like this but the other 2 don’t seem to bad so I am going to rack them and let the high one sit for a day or two at 56 since it seems to be active right now.

The fun of brewing.

4

Add the yeast cakes from the two good fermenters and warm her up to 60 F and you should see some real results.