I have a beer which may or may have finished fermentation. I read about "stuck fermentation" and am wondering if I ended up with not enough fermentable sugars.
According to the calculator if i bottle it now it'll still be 3.5%, so very weak, but potentially still recovering a beer out of it. Or is this one for the drain?
The recipe was a dunkelweizen all grain jobby. It's been in the fermenter nearly 6 weeks now. I did try pitching another yeast, but nothing really happened, a bit of gas was given off, but then it just stopped.
The OG was 1.056. How do I know if the mash conversion was complete? I hit the OG that the recipe recommended so I took that as a good sign...
The fermentation temperature was about 18 degrees.. but i've hooked up a brew belt to bring it up a bit just to see if there is any life left.