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The trub will settle naturally as the beer finished fermentation. Don't worry about it. Especially don't try to "fix" it now. That often results in more problems than you originally had. There has been at least one test I know of using wort with trub vs. wort with trub removed. The beer was a pilsner and the conclusion was that the beer with the trub ...


2

Not sure what yeast you used but assuming it was a Belgian strain which are more tolerant to higher alcohol levels, then I would certainly look at pitching rate like the last answer said. If the yeast was pitched right out of the fridge (cold) you might have shocked the yeast, or if the yeast got to hot before pitched same problem unhealthy yeast pretty much ...


2

Adding water will lower your gravity through dilution. It will also dilute out all your other attributes (flavor, alcohol, mouthfeel, color etc etc). Being stuck at 1.058 seems too high to be simply off due to water dilution (unless you forgot to add several gallons to a concentrated boil). Being stuck at 1.058 is likely a fermentation/yeast management ...



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