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Stuck Fermentation

I did a batch of Dortmunder style lager about a month and a half ago. The primary fermentation went very quickly, and completely stopped after only about 4 days. I used Wyeast Danish Lager Yeast. Now, the secondary doesn't seem to be doing much of anything. It has been fermenting at about 42 degrees. I can't get the gravity to drop below about 1.028, which is far too high for the style.

So my question is this, should I pitch a new pack of yeast and bring in back up to primary fermenting temp? Or will that completely wreck the flavor? My first lager went so smoothly that this wasn't an issue so I am completely lost.

HELP!!!!!

Reply to
Don Hettinga
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No, just come out from the ice age and bring it to seventy degrees and try brewing ice house on the next batch

Reply to
G_cowboy

So he could bring it up to 59 before trying to repitch the yeast which, as mentioned before, is using corn sugar and yeast in a starter. After multiplying the little microbes, you pour them into the fermenter.

Reply to
G_cowboy

Um, it's a lager..htta's the right temp range for it. 70s would ruin it.

-------->Denny

Reply to
Denny Conn

Yeah, but corn sugar makes a lousy yeast starter medium...doesn't have enough nutrients. Better to use a mid gravity malt base.

--------->Denny

Reply to
Denny Conn

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