Wow. How long can you keep wort in fermentation? I'd assume spoilage at a certain point?
What yeast strain is it? I use English ale yeast in most of my beers and 1.060 to 1.020 sounds just about right to me! (Maybe just barely underattenuated but nothing to cry over.)
Out of all the Brewer's and Homebrewers I know now, You are the first prick ive come
across... Sorry i couldnt mention it earlier. And thanks samc.
BLAH BLAH BLAH