I put on a (Muntons) Santa's Winter Warmer (OG 1056) along with a Holme Valley Special. By day 12 the Holme Valley Special was 1011 so it was bottled. The Winter Warmer was only 1024 despite being brewed side by side.
I racked it into another fermenter, added half a teaspoon of yeast nutrient and pitched some more yeast. The room it's in never drops below 18C.
It's now day 21 and the SG is only 1021. Should I bottle tomorrow? I really don't want any bottle bombs..
Stuck fermentation
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Northern Brewer
Re: Stuck fermentation
A tricky one! 57% attenuation sounds pretty low but I'm unfamiliar with kits. If it's under airlock and you're not rushing to re-use the fermenter, there would be little harm in letting it sit there awhile longer. Beer usually matures better in bulk, but you're running the risk that there will be insufficient yeast remaining for carbonation. Alternatively, go easy on the priming sugar then pop and reseal a bottle after a week/fortnight/month to make sure trouble isn't brewing.