Kveik Stuck Fermentation - what to do?

[ssashton]

I'm fermenting this Kveik NEIPA

https://www.themaltmiller.co.uk/product/brewboard-whc-tmm-colab-majorvane-neipa/
Started at 35C. It's now 6 days in and still at 1020-1022.

I put in the dry hops 3 days ago dropped to 32C.

2 days ago I added 2 tsp of yeast nutrient but it doesn't seem to have done anything. Possibly it's gone down 1-2 points in 2 days but that could be sample variation / temperature.

I removed the dry hops today.

Should I leave the fermenter at the warm 32C for another week? Should I keg it and leave in cellar (18c) for a couple of weeks? Should I dose some more yeast? (I do not have Kveik on hand, only Bohemian Lager yeast or Gervin)

 

[ssashton]

I'll raise temp to 38C as directed in the recipe and see if it moves after a couple days.

 

[jceg316]

With some kveiks they can flocculate before finishing the job, and it seems framgarden does this. I would recommend gently rocking the FV to get some yeast back into the beer.

 

[ssashton]

Thank you!

 

[ssashton]

Gave it a good shake and raised the temp to 36C. Now gravity at 1014. I think I'll transfer tomorrow. I'm quite worried leaving it for so long at a high temp is going to give me oxidised beer.

Not keen on this Framgarden yeast. Much prefer VOSS.

 

[jceg316]

I don't think high fermentation temperatures oxidise beer so you should be fine on that front. I don't think I've had Framgarden before, but have tried a few other kveiks. Farmhouse Voss is nice, as is the Omega strain, but wasn't too keen on the Lallemand version. Farmhouse Ebbegarden contains lactobacillus and makes a fantastic sour beer.