Possible stuck fermentation

Use VikeMan's Brewcipher to predict the FG?

Let's see the grain bill, and provide your mash temp. It's possible that it's done.

 

By my math got your FG should be 1.023 - 1.025 range. Give it a few more days. Your chances of hitting an FG of 1.017 are low at that mash temp. Next time, try mashing at 150 for 90 minutes, it will get you way closer.

 

Yea, you said yourself it ticked down to 1.030 after a couple days, so it looks like it is still going, albeit slowly.

On a side note, I'd be kind of worried about vigorously stirring and oxidation. Maybe what you wanted to do was rouse the yeast? This is done gently so to minimize the amount of o2 actually.

 

You've got a lot of specialty malts there and mashed very high IMO so I don't know how much lower it'll go...check it in a week with your fingers crossed.

For comparison, I brewed a Porter (the recipe I sent you) with ~ 1/2 your specialty grains on Sunday the 12th - Mash @ 152*F for 60min; OG 1.052; WLP013 w/ 1 Liter starter; 60-64*F tops. I racked it today and it's done done - FG =1.015. I was worried a bit since I'm having a hard time keeping my house above 60*F - especially in a toddler-proof region suitable for fermentation - and bubbling stopped a few days ago.

 

Sounds slow (not stuck) to me. I would resist temptation and wait a few more days before checking again.

 

I'd be keeping that around 70 right now if you can't get those last few points.

I don't know that stirring was the best idea, but you'll have to live with it. You might have a candy bar beer that will drink quite easily and will be great with how stupid cold it's been lately. This beer should shape up quick and drink quicker because of the lower ABV. Get it before oxidation sets in.

 

Don't shake it! That's bad now.

 

Oxygen promotes yeast growth during the initial stage of fermentation...not good after ~50% attenuation.
With ~ 25% specialty grains and high mash temp, there's not much you can do to dry it out...only time will tell. If it doesn't suite your palate, blend it with another batch or make black and tans.

 

Well, unless you want to pitch a big starter of some overattenuating yeast strain into your beer, there's not much you can do at this point.

I wouldn't worry about a "candy bar" beer - a high FG doesn't necessarily mean overly sweet - in your case, you didn't add like 5 lbs of crystal or anything - you mashed high, which means more dextrins, which means more mouthfeel, not sweetness necessarily. Assuming you didn't oxidize it, I expect your porter will be good, you've got a nice grain bill there.

Don't transfer to a secondary. Leave the beer for a week or two, keep it at high 60's, check it again. If the gravity is between 23 and 26ish and it tastes clean, package it.

 

I would check the gravity again in ~ week.

 

For this beer, I wouldn't secondary.

 

And while you are waiting, start your next batch - it will take your mind off this one a little. In the end, this is only beer, don't sweat it.

 

I am in no way trying to be antagonistic or argumentative, but do you guys regularly use grain bills that are 25-30% specialty malts with success ? In order to get a beer to finish where I think is appropriate, 15% is my upper limit.

 

Taste a sample...what do you think of it ?

 

Well, what is an appropriate finishing gravity for you?

There are many paths to getting to an acceptable FG. It will depend upon the specialty malts used and the mash temp and time. I make a beer that is 40% base malt, 15% Munich, and the rest specialty. But it has a lot of rye in it, which dries the beer out a lot, and I find I need a lot of other malts to keep the flavor balanced. The beer isn't sweet or even very filling, but it does have some nice complexity. (not that I would recommend this grain bill for many beer styles)

I guess, to me, the appropriate FG is the one that tastes good, depending on what you want out of the beer. This is where the line between the art and science of brewing begins to get blurry.