Stopped ferment

[jazzmac]

We had a ferment that got too cold and stopped about .08 gravity from where it needs to be. Any suggestions?

[Jephro]

Heat it up... check out this thread or this one, for ideas. If you don't let it finish your likely to have a butter bomb.

Is it crashed, or just a few degrees too cool? Whats your glycol setup like?

[Moonlight]

If you have the space, you could brew another and split them into two fermenters. Cool the new wort a tad warmer so they mix to a good temp.
Or, if you succeed in warming the fermenter, it could help to add a bit of vigorously fermenting wort with yeast that "has had a few cups of coffee" to take over for your first yeast that seems to have gone to bed for the night.

[Alex T]

Perhaps that is where that particular batch wants to stop (limit attentuation issue -> mashing regime?).... Do you do limit attentuation tests?