Thanks everybody for all of the info, I bottled it after it sat at 1.059 for a few days, I didn’t add any priming sugar and tasted it at bottle time, it’s very thick silky and sweet in a good way lots of caramel, and molasses notes, it should be tasty, in about a month or two or five, if it...

The yeast I added dropped it about 10 points down to 1.059, and I think that batch of yeast died. I did taste it when I was adding the yeast, it was actually really good, nice toasted caramel flavors, so I’m just going to let sit a few more days until I have time to bottle it (maybe it will drop...

Thanks for all the info. I pitched a whole packet of yeast and stirred it like crazy and it already dropped to 1.060. I’ll attach a screen shot of the graph that the “tilt” produces so you can see what I’m seeing.

So I should be safe to add another packet of yeast. Do I need to hydrate it because of the amount of alcohol already in the beer or can I just sprinkle it in and stir like mad and reseal it.

I used about 2/3 a packet of safale 04, for the original yeast pitch, and about 1/3 of a packet for the stuck assist, as this is only a 1 gallon brew.

I have a stuck fermentation, what do I do? Here’s the details and tricks I’ve tried. Brewing a strong scotch ale, this is a 1 gallon batch, target final gravity 1.035. OG-1.148, fermentation started about 24 hours at ~60-68 degrees, it fermented normally for a couple days then stopped around...