Help please. High finished SG with partial mash? Is it stuck

[oakerspocus]

Hi all,

I brewed a partial mash extract dark ale/stout last Sunday and fermentation appears to have stopped but I have a finishing SG of 1018-1020. It is the first time I have done such a substantial partial mash. I have listed the Fermentables below.... should I give it a stir? Is it done?

FERMENTABLES:
2.5 kg - United Kingdom - Maris Otter Pale (46.3%)
0.1 kg - United Kingdom - Chocolate (1.9%)
0.2 kg - United Kingdom - Crystal 60L (3.7%)
0.25 kg - United Kingdom - Wheat (4.6%)
1.5 kg - Liquid Malt Extract - Dark (27.8%)
0.25 kg - Dry Malt Extract - Wheat (4.6%)
0.1 kg - United Kingdom - Black Patent (1.9%)
0.5 kg - Dry Malt Extract - Light (9.3%)

[Charles1968]

Nice looking recipe. I doubt it's finished - probably just slowing down now the sugar level has fallen. How long has it been fermenting and what's the temp? I would move it somewhere warm if it's on the cool side. Rousing the yeast (take care not to aerate) can help if it's a sluggish variety but patience might be answer.

[oakerspocus]

Hi Charles,

Thanks for the swift reply!

It is probably a little cool as I put it in a bucket of Water because of the Indian Summer. Think I shall take it out the water and see how it goes.....maybe a gentle stir.

[oakerspocus]

Just a follow up on this guys... Thanks for the advice. It was definitely finished, so I bottled it at 1018fg. I did this based on the numerous posts about dark LME being high in unfermentable sugars.... The good news is it ended up a great beer, loads of body and lovely chocolate taste. ..

Bottled with 1/2 a teaspoon of sugar, mini kegged with 1 tablespoon of sugar. ...