FG too high

[808brew]

I am brewing Tasty's Janet's Brown Ale (extract) and my OG came in very close. I used a yeast starter and my fermentation started in about 4-5 hours which is the fastest I have had. FYI, this is batch 5. I am temp controlling my fermentation so this is spot on. After 1 week I am down to one bubble every 25 seconds and I took a reading today and I am at 1.022 in lieu of a projected 1.016 from Brewing Classic Styles. This seems to be too much so I am wondering what I can do to lower it more. The only thing I can think of is to get an aquarium pump and add oxygen. Any feedback?

[BDawg]

Let it go longer. DO NOT ADD OXYGEN!

[Bugeater]

Only one week? I don't even bother to check gravity until 10 days to 2 weeks. Leave it alone. It's doing fine. Check again again in another week.

Wayne

[808brew]

OK,
I guess I'm still a bit impatient. Thanks.

I assumed that once the bubbles stopped that was about it. You read and you listen to the Podcasts and experience always seems to be the best answere.

[Whitebeard_Brewer]

Just because they are not producing CO2, does not mean the yeasties are finished doing their handy work....I never go by the bubbles in the air-lock, hell, some don't even use them, just cover the opening with tin-foil, as long as nothing can get inside, there will still be enough positive pressure on the inside to keep the nasties out.

[Quin]

Try raising the temp about 5 ° and rouse the yeast by swirling the fermenter.

It may eventually get lower, but you need to add oxygen on the next batch.

[tavish2]

i would give it time before i give it heat. the swirling idea isnt bad though.

[Kbar]

Let it go longer. DO NOT ADD OXYGEN!

Amen!! Never oxygenate fermenting wort - once yeast is in and fermentation begins - oxygenating would be a bad idea.

My last batch was 1.049 OG and after 9 days at 69F, FG=1.014.

Patience is the hardest part of brewing!!!

hang in there!