Stalled strong ale

[troy]

This is my first big beer. Og 122 stalled at .067 first week pitched another starter and almost two weeks now stopped at.059. I used WL 530 and temp is 72%. What should I try next ?

[Grog]

How do you aerate? Big beers need a bunch more oxygen to get going.

[BrewDog]

Just to be clear, I don't think Grog is telling you to aerate now. That will make the beer stale early. He's just saying that a big beer requires a lot of aeration before you pitch. That could explain why this got stuck.

The 530 Abbey yeast is high ABV tolerant, so you are good there.
What temp is the fermenter? It should be around 70F.

I'd consider building up another really BIG starter - 2 generations -- and pitch only the really thick stuff from the bottom.
Finally, some yeast nutrient might help.

[troy]

Thanks Grog and Brewdog. Iwas going to shoot some oxygen to this brew but it gave out the time I turn the valve on, so I aerated by shaking the carboy. There are some small bubbles still rising but have not seen the airlock move in days. Should I move to secondary?

[dparsons]

Racking has helped me with big batches that stop too soon. It gets the beer off the trub in the bottom and shakes things up a bit. You're likely still having a problem with yeast count as it reads like it wasn't well aerated to begin with.