It’s been a couple of weeks since we put the dubbel in second fermentation, so I checked the gravity yesterday expecting it to be about ready to keg.  Alas, the gravity was still way too high, only about halfway down to where the recipe calls for final gravity.  We hadn’t seen any bubbling at all recently, so I did some googling on stuck fermentation, and I think the problem is one I never expected in Florida: my beer got too cold!  We’ve had a few chilly nights recently, and it’s possible the beer got down to 60° or so, which can apparently make the yeast go dormant and settle.

So I moved it to the hottest part of the house — right behind my computer.  Our home office is reliably the hottest room of the house, several degrees warmer than other rooms, and we keep our aquarium in there for the same reason.  I gave the carboy a good swirl to stir up the yeast again (above and beyond the sloshing involved in getting it to the other end of the house).  24 hours later, it’s still bubbling every few seconds, but not going nuts like the initial multiplication stage of fermentation.  So I’m feeling good that the fermentation is back on track, and we’ll be able to keg it next weekend.