Cream ale fermentation stalled

[DeadlyFeet]

Hi all

So this is my 3rd attempt at a cream ale with 3/3 attempts having a stalled fermentation. I was wondering if there is anything special I need to be doing? The yeast I am using is Safale US-05. The og for most of them was 1.055, hoping for a fg of 1.010. This is well within attenuation range of the yeast, possibly slightly over. However, the gravity I am sitting with after 3 weeks fermentation is about 1.024. That is 55% attenuation, well off the expected 80%. I have tried rousing it a bit using heat and a gentle nudge for about a week now with no effect. Is the only thing to do now add more yeast?

Has anyone else experienced this with a cream ale? Will adding yeast nutrient help?

Grain bill was majority pale 2 row, used flaked corn and pilsner malt as speciality malts. Hops were leaf hops, citra and hallertrau. Added lactose at the beginning of the boil and before throwing in the yeast.

 

[Thorbz]

Where did you get your recipe from ? Cream ales don't have lactose in as a rule, which would explain the high FG. If you punch the recipe into some brewing software I think you'll find the FG is about right taking the unfermentable lactose into consideration.

 

[DeadlyFeet]

Thanks Thorbz.

I have seen a number of recipes that use lactose and a number that don't. Think it's a bit of a debate out there on using lactose in a cream ale

 

[RichardM]

Lactose isn't fermentable, so if the lactose amount is contributing significantly to the OG you are going to finish with a high FG.

 

[Clint]

Looks like that's your answer...I hope you didn't bin the first two!

 

[DeadlyFeet]

Thanks all. Only binned the first one. I have 2 on the go now. Going to bottle on Sunday.