Stuck at 1.020

[jlmcgrath]

Truthfully, it tastes just fine. I wouldn't have any problem drinking it. Just figured that since I have another one that will be at high krausen within the next day if it would be worth going through the steps to get the gravity down a bit.

[Adam]

Not sure you can get it to chew down 7-8 more points.

[BrewerJ]

you could add beano and yeast but I think that would ruin the beer personally. If you can drink it then leave it alone. If you ever have a beer that is to dry you have something to blend with. There is also Brett C which could chew the beer down and not impart much of a brett character. I did that side by side with the same brew and had my homebrew club taste it. Most people just thought i dry hopped the beer different, a few could tell it was drier but know one knew I aged half with brett.

[Afterlab]

Using an aquarium pump and a 2 micron stone for aeration. Puts a bit of foam on the top of the beer after about 30 min, but wondering if it may not be powerful enough. Was hoping for it to finish around 1.012-1.013

I won't attempt to comment on whether your aeration stone is working but I came across this in Jamil's Yeast book and thought it may be something to consider.

White Labs ran an experiment injecting pure oxygen into 5.3 gallons of 1.077 wort using a .5 micron stainless steel sintered stone at a flow rate of 1L per minute. The results show that to reach the desired 8 to 10 ppm, you would need to inject oxygen for only one minute.... Increasing the level of oxygen past 9ppm did increase the pace of fermentation slightly for the first 3 days but both ended at the same terminal gravity....Research also indicates the addition of oxygen at 12 hours into your lag phase increases fermentation speed by 33 percent...

I'm not exactly sure how this applies to your setup but they were able to get 9.2ppm after only 60 seconds using pure O2. Hope this helps