FG of a selfmade recipe ?

Ok , I used the Make Beer at Home site to concoct a brew and am wondering if it is close or stalled .

"Ridgerunner Red"
7 gal in fermenter
9.5# 2row pale
.25# rolled oats
.25# roast barley
.5#120L crystal
1 oz northern @ boil
.5tsp Irish Moss @ 10 min

The site calculator said it shoild be 1.047 SG , I was 1.045 .
The site said 1.013 FG and after 2 weeks in primary I'm at 1.020 ?
I'm goin to check again in couple of days , but this seems odd .

Sure is a pretty red and tastes real good !

What are your thoughts ?

What temp is it fermenting at?

Gary

Its been staying between 60-65 deg. I pitched a slurry from yeast cake of a blonde ale. Original yeast was a S-04.

If the mash temp was high, say, over 154, then I'd call it done. If the mash temp was low, say, 149, I'd say it's stuck.

What was your mash temperature?

Mash temp was a little high around 155deg.

I did raise it off of floor abit ago to about chest height to see if it will take off again . I'll check in couple of days .

Hayseed said:

Mash temp was a little high around 155deg.

I did raise it off of floor abit ago to about chest height to see if it will take off again . I'll check in couple of days .

Click to expand...

If the mash temp was 155, it's done.

After swirling buckets yesterday eve and raising them from floor to about chest high the airlocks are slowly blurping ,about 1 blurp per 1-1/2 min.

Ill check this eve and see what gravity is .

Well , its still 1.020 and with the temp adjustment 1.018 .

Sure tastes good with a little sweetness to it .