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3068 Yeast
I made a Roggenbier with 3068. OG was 1.060 and after 2 weeks its only down to 1.026. Any chance there is a way for this to get lower...
What temperature is your fermentation being stored at?
Carboy brought up a good point. Temperarture. Move it to
a warmer locaiton. Roust the yeast and see what happens.
wxdude wrote:
Carboy brought up a good point. Temperarture. Move it to
a warmer locaiton. Roust the yeast and see what happens.
There could be more points to address here than temp. Extract or AG? if AG what was your mash temp? Either way, how long did you boil? What was the wort temp when you pitched? What was the yeast temp? Did you oxygenate? how swelled was the pack when you pitched and what was the best by date? It you have it at 76 degrees moving it to a warmer place will likely have little effect. What temp is it now? Rousing it may help too but only if the yeast were healthy to begin with. Is this a 5 gal batch? Did you detect a sulphery smell from the airlock?
If your getting no additional activity from your yeast after rousing then if you still want to dry it out some more you can rehydrate a pack of dry US56 or pastuer champagne yeast and pitch it in there. Or try and pitch another $6 pack of your original yeast. If you can get out some of your trub without risking an infection you could make a starter with it and then pitch. There are lots of options but more information is needed for sound advice.
Brew on... 
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