If you in fact mashed at 158F you certainly converted, but you converted to a very high percentage of unfermentable sugar...i.e. dextrins...which won't necessarily taste sweet, but they won't ferment no matter how much yeast you add.
You have a nice high body, low alcohol beer.
Something is always fermenting
...."It's Bahl Hornin'"Primary:Brite Tank/Lagering: Kegged:
Sour Saison, Pale Ale, Aggie Ale Bottled:
Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)On Deck:
Firestone DBA, De Koninck BlondeMy Site: www.restlesscellars.com