stuck fermentation?

[Craigerrr]

"OG was 1.063"

that’s not pH but from a conversion standpoint his target as 1.054 and he hit 1.063, extraction seems pretty good here. Good point about the pH & water though.

I should clarify, to my knowledge if the mash temperature is too high it shouldn't really affect OG as there are still sugars created, but they will be less fermentable long chain sugars, so that would affect FG. My thoughts on pH being a factor are not relevant however if the OG was higher, high or low mash pH will adversely affect OG.

 

[Brian49]

Make sure your recipe is sharable and post a link. I'm guessing it's a 5 gallon/20 liter batch so your dextrin malt is around 10%. Dextrin sugars don't ferment out and would leave the gravity high but those sugars shouldn't necessarily register as sweet in the flavor. Disregard...miscalculated

Some yeasts will stall and restart. Belgian yeasts are notorious for it. It's altogether likely that if you let it sit 2 weeks it'll start up again and drop at least into the mid-teens. A swirl of the fermenter definitely can't hurt.

Thanks. I have done that a few days ago with no change. I am bottling today as FG remains at 1021/2. I'll wait and see what it turns out like.

 

[Brian49]

One question nobody has asked yet: how are you measuring your gravity? If it’s using a tilt, then that Bavarian wheat yeast might have left more crud than usual on it and skewed the readings.

Let it go for the usual time. Don’t add more yeast, it will have no effect. Rouse the existing yeast. The higher temperature (77F) will let the yeast finish its job. 022 is not that far from 017.

Thanks for your advice. I don't use a tilt, just refractometer (with correction) for progress tests with a hydrometer as a final check