I was a all grain with the sparge temp at 170. The grain bill was 2-row, crystal 10, crystal 40, carpils, and honey malt. This was a 10 gallong batch that was split at ferment. The other 5 was with Belgium yeast and it fermented out quick and tasted good. This batch took 2+ weeks to stop airlock activity and when I kegged on Friday the FG was 1.015. The only other off part was the mash temp was only 148 because of MLT issues. But the SG was only off by 1 point. I am still confused as to the issue maybie its the combo of the hops and yeast flavor? But it has turned out much better before with same recipe?