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Stuck fermentation: how late is too late to try to fix?

I have a extract batch in a 2 gallon fermenter, it's been in there going on 10 days. Used an American Pale Mr. Beer (got a bunch on the cheap) and 1 lb of Briess Bavarian Wheat DME in 1 gallon of water. Aerated by pouring the wort back and forth between two containers and poured in on top of 4 L of Sun Drop soda, which should have contained about 557g of high fructose corn syrup. ( I know, its weird, but I was curious to see what I would get.)
OG came in at 1.067 and I pitched a packet of US-05. Fermented in the basement, temps between 66-68 degrees. 6 days in it hit 1.035. I'm getting roughly a 50% attenuation rate which is no good at all. I tried raising the temp a bit up as high as 78 degrees and nothing on day 7 and 8...Day 8 I tried pitching some more yeast, 5g of Redstar DADY, figuring that would get it going as it has a wide range of temps it is active at...... and nothing doing on day 9 or day 10. Its stuck.
It's my first batch ever, but I read for about 3 months about the ins and outs so I think I'm semi-literate. I did get it to ferment, just not attenuating as well as expected. Maybe the wort was under oxygenated (probably).
Target was to be 1.009 FG. I 'd like to get it down at least half the difference, like at least 1.021 before I cold crash, bottle, and condition. I'm not in a rush, (I don't plan on serving this for at least 4-6 weeks after bottling, at the earliest), but I'm concerned at this point it may not even carbonate. Is it possible to get the batch to ferment a bit more by making a starter and adding it, or is it a lost cause? Am I at risk of having a flat final product?

submitted by dangerdad407 to Homebrewing

Big big 13.5abv X-Monster!!! Will it carbonate?!?

Sooo I brewed a big lager. The biggest beer I have ever done. It is a 100% all grain big beer. I brew on a Grainfather. The grain bill was 31-32#. I split it into two mashes. The second mash was mashed into the wort from the first. First time I gave this a try. It was a pain but it worked! And yea it actually took two days for me to mash and boil but it worked. Primary with lager yeast at lager temps (big big starter) for four weeks and then secondary for four weeks with a few vanilla beans in it at 68. I did a Samiclaus clone recipe Falconclaus actually with alight altering but not much. I finished at my target of 1.021 sweet and malty and strong 13.5abv. I wanted to add som additional flavor so I added 2oz of cherry flavoring and 1/2 dream of cinnamon oil (sad I should of used 1/4 or less cinnamon) so now it is in bottles to condition. I added 5oz corn sugar prior to bottling. So here’s my question. WILL IT CARBONATE? Um in three weeks? I did not add any additional yeast. Some was stirred up during bottling but not a ton. Do we think the high 13.5abv killed all the lager yeast? Will 8 weeks of ferment cause the yeast to fluff out? Is everyone’s answer going to be “Just try a bottle in three weeks and see?” I am also wish I used no or much much less cinnamon oil and it gives it a heat and to sting of a spice. Some that I drew off before flavoring was soooo good and malty. Oh well. 2018 vintage will be perfect. I’ll prob brew it in July though so it can bottle condition for more than three weeks before gifting. If and should I tell anyone that it is 13.5? Or just let it be a surprise for xmas?
Well it looks like still very little carb. I tried a bottle a month or two ago. Will try again in a month.

submitted by gualtieritony to grainfather

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