Stuck Fermentation at 1.030

Brewed for the first time in 2 years last month.
Used my BIAB setup that i've used a couple of times in the past with decent result.

This recipe:
https://www.themaltmiller.co.uk/product ... ted-stout/

Everything went well, due to my small stockpot i was a little over SG and a little under volume, but as i don't mind 'stronger' beers, i left it at that.
I had 18L at 1.052.
After 2 weeks, it was at 1.030, so i roused the yeast and upped the temperature a bit, this worked in the past when i had a stuck ferment. 2 weeks later it was still at 1.030 so i did what i never had to do, but i made a starter from a 2nd packet of yeast, left it 12 hours before pitching.
2 weeks later, still 1.030....

It doesn't taste overly sweet, but i don't know what to do now, i don't dare bottling it at this gravity.
I checked my hydrometer in tapwater brought up to room temp: 1.000(ish), so not to far out, i guess?

Any ideas what i can do?

Stick it in a carboy for a month or too at room temp. If it’s still not moved after that it probably never will. Remember to keep it out of the light.

Brian

Try some nottingham yeast, if there’s any fermentables left, it’ll find it!

I'll give that a try.

But what if it doesn't move? Can i bottle it at 1.030 and have a lowish alcohol stout? Or is it a case of cutting my losses and dump it?
I wonder what went wrong, why did it stall at 1.030... Afaik i did it according to the recipe (as close as i could get with my less then ideal setup).

I read that the yeast i used (NFS Ale Yeast, as put in the recipe by the Malt Miller) is a good and fast yeast. The first 2 days i had a vicious ferment and after that it completely stopped. Left it for another 2 weeks before i took my first reading as i know from the past that the airlock isn't always a good tool to see what is really happening.

Maybe give it a little dry hop, introduce some different metabolites for the yeast, I've had wort start working again this way.

This is a good read....................

https://byo.com/article/stuck-fermentations-techniques/

Thanks for that, it is a good read indeed!
I did what they suggest for a stuck fermentation allready. But reading through it, i think i might have under aerated it at the first pitch, it's just something i totally forgot to do well. I did have a good start in the first 2 days, so i didn't think it'd be that big of a problem. maybe it was?

I pitched 1L of a newly made starter 2 days ago with Nottingham yeast at a measured (and calculated, so i know my hydrometer is in the right ballpark!) SG of 1.030, but i don't see a lot of activity in the airlock.
I'll measure in a week or so to see what's happened.

If all else has failed you could add a small amount of alpha amylase, (2-3 gms) it'll kick off the fermentation again, it may end up drying out the beer by too much, but it'll be safer than bottling 1.030 gravity beer, any infection or wild yeast introduced during the bottling process would have no problem munching through that much sugar, and in the process create bottle bombs.

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I'll give that a go, cause the Nottingham did nothing.

Taste it again. Sounds like bacterial infection.

So about a week after adding the alpha amylase there's now activity in the airlock again.
Will wait a few days and take another gravity reading to see what's happened.

Didn't taste off when I tasted it before adding the aa and still wondering what caused it in the first place.
The alpha amylase working points to doing something wrong in the mashing I guess?

Took a gravity reading today: 1.008.
So it did it's job, doesn't taste off, so it's bottle time this weekend!

Thanks for all the suggestions, really helped me getting it going again.

Glad to have helped, at 1008 it may be drier than originally desired but at least it's safe to bottle.

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I'd make sure fermentation has stopped. I've not used AA myself, but I would imagine that there is a risk it could take the FG really low.

I had a Red X brew which stopped in the mid 20s, it finished out at 1.008 with the Alpha Amylase, it works fairly quickly, so I'd say it's stopped by now

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It's been 3 weeks since I've added the aa, but I have no time to bottle until Monday, so will do another reading to be sure it's done.

Good news. If it restarts fermentation but doesn't over ferment then that's some good stuff. I might have to get myself some for emergencies.