youngs Lager stuck!!

[hitower_george]

Hi guy's back again, how is when you think you've got the basics something else put's a spanner in the works,
well this time my lager has stopped fermenting, when i pitched i used 40% dme and 60% suger. started on the 14/11 and the og was 1042.
well i've got it down to 1012 now but it's been like that for a week, i reckon i should be able to get it down to 1006 at least.but just dont know how.

any tips greatly received.

[Garth]

I believe giving it a very gentle stir with a sanitised paddle/spoon may rouse the yeast enough to drop the gravity a bit more, it may have just sunk to the bottom and gone to sleep.

If that fails you could try some dry beer enzyme, but this may make it excessively dry.

Give the lager a taste, is it way too sweet at the moment?

[hitower_george]

should i allow this to disturb the sediment??

[Garth]

yes, but try not to splash

[hitower_george]

OK I'm back again, gave it a stir and it is now down to 1008, figure if i leave till the weekend it may lower a little more,
or not should i just prime it now or leave ???

also think it's because of the change in temp as the other week we turned the heating off when there was a heavy frost (accidental) this has probably caused the fermentation to stop suddenly ?

don't think raising the temperature will help now but I'm open to suggestions!!

[Horden Hillbilly]

1008 sounds about right to me as you used 40% dme and 60% sugar. I wouldn't stir it any more, take another hydrometer reading at the same-ish temp 24 hours later & if it has not dropped any lower, it is ready to be bottled/barrelled.

Also think it's because of the change in temp as the other week we turned the heating off when there was a heavy frost (accidental) this has probably caused the fermentation to stop suddenly ?

Almost certainly.

[hitower_george]

thanks folks!!

[KevP]

Sounds like you're doing everything right matey, hope it turns out to be a cracker for you