Yeah, I'm sure these came up a lot. Anyway, I appear to have a stuck fermentation on my American Pale Ale. Partial Mash APA, fermented for 3 weeks. O.G. 1.052. I'm figuring it should finish about .012 or generally in the .010-.016 range. Instead, it appears to have stopped at 1.020.
It's fermented on WLP001 ale yeast, and it was well aerated. Fermentation took off fine. I wonder if maybe my mash temps are a bit too low or not long enough. I'm mashing in an over at about 148-152 for 60minutes. Do I need to mash for longer? Fermentation temps have been kept under control by immersing the carboy in a big bucket of cool water.
Whatever the case may be, it's okay, but just a bit too sweet. It's not a good start for what I'm doing right now.
This is the first of a series of single-hop beers I'm attempting. I'm just changing hops between them, and really want to get my other flavors fairly uniform across batches. I know it's homebrew, and I can't expect to beers to turn out exactly the same, but having something sweeter will be a significant outlier.