I made a partial mash that contained:
4lb Light DME
8oz Honey malt
1lb crystal 20
1lb Marris Otter
1lb of the DME was added at the start of boil, the other 3lbs were late additions. Got an OG of ~1.053. Fermentation was vigorous within 24 hours and has been sitting in the fermenter for 8 days. Used Safale S-04.
I took a sample to test the SG and got just a hair under 1.02. Beer still tasted a little sweet and since I'm off the expected FG of 1.014 I swirled the fermenter and sealed it back up hoping to redistribute the yeast in case they went dormant on me. And hopefully it'll bring the SG down some more.
It's possible I messed up the mash (was having some trouble getting the temp right) and got too many unfermentables out of it. Whatever. I'm transferring over to secondary and doing some dry hopping no matter what on Friday. It's still beer.
But it got me thinking. I've seen the phrase "curse of the 1.02" said quite often around here recently, specifically in the case of people doing malt extracts. Is getting stuck at 1.02 a common issue, and what is the reason for it?