Well I have my first stuck fermentation. It was my BiaB ESB. Started @ 1.064 and has been at 1.025 for a week, even after stirring the yeast cake and raising temps.

What can I do? It tasted ok but I would really rather get it down a few points. Can I pitch some US-05 or something to help finish it off? Throw on some Mr. Beer yeast? Or should I bottle as is but not add much (or any) priming sugar and let it finish in the pig?

Do you have any yeast energizer?

Frustrating, isn't it? I've had this happen a few times with my bigger beers with no good resolution. I've tried adding some Mr. Beer yeast a week later with no effect and I tried raising the temperature several degrees without much effect.

Good luck with it anyway.

Can you rack it to another fermentor? If you rehydrate and proof some US-05, that might take it down a few more points, but it's tough to say.

If you can't get it to drop, I'd think about bottling it without a lot of priming sugar, just in case that gets it to drop.

Seems I heard something once about adding champagne yeast to a stuck fermentation.

Oh yeah, I remember hearing that one. And what Jon wrote. I have always wondered if that would work.

Maybe the yeast have done all they can do and that's as far
as it's gonna go?
It that the one you mashed really high?

What about Amylase Enzyme?

HJ, this one was mashed on target. I was only .002 off of OG according to Qbrew estimates.

I have yeast nutrient, no energizer.

I do have an open fermenter and some US-05. I would hate to waste it just to have the US-05 do nothing though.

I was planning on bottling this in the pig with very little priming sugar - 1 volume of CO2 (5.4 g of sugar for 2.13 gallons). I think this, along with hopefully waking the yeast a bit, will let it use some of the left over sugar for carbonation. The issue is if it doesn't carbonate at all, I can't just open the pig and add sugar.

I bought some of this recently and have been wondering about using it.