Stalled Fermentation

Ingredients
1

I recently brewed a double IPA with an OG of 1.093, at the end of the primary fermentation, it was at 1.040. I transferred it to the second fermentation 6 days ago, now the gravity has stalled, no change since transfer. All the fermentable are below. I reluctantly used Wyeast 1056 American Ale.

17 lb American - Pale 2-Row 37 1.8 77.3%
2 lb American - Caramel / Crystal 40L 34 40 9.1%
2 lb American - Carapils (Dextrine Malt) 33 1.8 9.1%
1 lb Corn Sugar - Dextrose 46 0.5 4.5%
22 lb Total

Any ideas on what I should do to retriever the fermentation?

2

For a beer that big I would have done a starter for sure. Did you? Why did you transfer to secondary if the primary fermentation wasn’t complete? Dose it with a pack of us05-that will finish it off.

3

I did not do a starter, I know I should have but I took a chance. I honestly wasn’t thinking when I transferred it to a secondary.

What is US05?

4

US-05 is the dry yeast equivalent of WLP-001 or Wyeast 1056.
Since the beer now has no oxygen and has alcohol, it is going to be hard to restart fermentation.
In this case I’m not sure whether to recommend rehydration of the yeast or not. Perhaps someone who knows will chime in.

5

Your best bet is to pitch an active starter.  I’m not sure a packet of dry yeast will get it done.

You could siphon out a quart or so from the fermenter, pitch some yeast, and add it back once it’s going.

That and keep the fermenter warmer than your typical fermentation temps.

6

What Joe Sr said

7

Try making a starter with wlp090 San Diego super yeast. It has high alcohol tolerance. Make a starter and pitch the whole starter at high krausen and make sure you aerate the starter right before pitching as well as you can. This should work… I’ve done it once before and it was successful. Good luck!

8

You used 4 lb. of malts that are high in unfermentables.  There may be nothing for the yeast to work on.