S-04 stuck at 1018

[mbrew]

Hi,
I have my second ever all grain, Orfys Hobgoblin clone sat in the fermentation fridge set at 18c, .
Fermentation started off quickly & was bubbling away like a good'un for several days, even now 2 weeks later there's gas coming out. Only problem is it seems to be stuck, 4 days ago it was at 1020 from 1056 so I raised the temp to 20c, just check it again & its only dropped to 1018, I thinking this is still a bit to high to risk bottling so was thinking of rousing the yeast.

The question is, is there any reason I cant just swirl the bucket about to mix things up? This would seem safer to me than putting a spoon in there & risking an infection or introducing oxygen, any reason why this would be a bad idea?

[rpt]

That's 68% attenuation which is not unreasonable. I don't think SO4 attenuates as much as some yeasts. If your mash temperature was at the high end that would also lead to slightly lower attenuation.

[TheSumOfAllBeers]

Draw off some into a pet bottle and put it in a warm place. See if this bottle attenuates further.

[mbrew]

I gave it a good swirl round & raised the temp up to 21c, a few days later its only dropped to 1017 which surprised me because airlock activity picked up for a day or so.

Mash was about 67c, last time I did it hotter as per the recipe & used Nottingham, it ended at 1012.

Do you guys think its safe to bottle at 1017?

[Rookie]

What was your recipe? A lot of specialty grains could leave you with a higher FG than expected.

[mbrew]

Like said, last time using Nottingham it went down to 1012 & that was with a higher mash temp, as I'd read that S-04 had lower attenuation I mashed at a lower temp so was expecting similar results.

4.80 kg
Marris Otter Pale (2 Row) UK (3.0 SRM)
Grain
88.9 %
0.25 kg
Caramel/Crystal Malt - 60L (60.0 SRM)
Grain
4.6 %
0.20 kg
Cara-Pils/Dextrine (2.0 SRM)
Grain
3.7 %
0.15 kg
Chocolate Malt (450.0 SRM)
Grain
2.8 %
15.00 gm
Styrian Goldings [5.00%] (60 min) (First Wort Hop)
Hops
7.9 IBU
15.00 gm
Fuggles [4.50%] (60 min) (First Wort Hop)
Hops
7.1 IBU
15.00 gm
Styrian Goldings [5.00%] (30 min)
Hops
5.6 IBU
15.00 gm
Fuggles [4.50%] (30 min)
Hops
5.0 IBU
15.00 gm
Fuggles [4.50%] (60 min) (Aroma Hop-Steep)
Hops
-
15.00 gm
Styrian Goldings [5.00%] (60 min) (Aroma Hop-Steep)
Hops
-

[rpt]

I'd expect Nottingham to attenuate more than S04 so what has happened seems perfectly reasonable. Yes, you can bottle. If you are worried then just use a little less sugar.

[Stewb]

I've had S04 do exactly the same thing over a 3 week fermentation, bottled as normal with same priming sugar and had no problems at all - one of my better Brews too!

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[mbrew]

I'd expect Nottingham to attenuate more than S04 so what has happened seems perfectly reasonable. Yes, you can bottle. If you are worried then just use a little less sugar.

Yes, that's what I had read on here. The original recipe called for a high mash tem because Notty attenuated so far, this is why I mashed a bit lower with the 04 so was hoping to end up at a similar level.
I will bottle in a few days & see how it goes, I guess it could end up a bit sweeter?

[mbrew]

I've had S04 do exactly the same thing over a 3 week fermentation, bottled as normal with same priming sugar and had no problems at all - one of my better Brews too!

First time using S-04 for me, I must say the smell in the fridge when I open the door is very different to Notty, smells nice. The samples so far have been very clear & it tastes pretty good already so I hope that's a good sign!