I put a batch of Fuller's London Porter on back on 1/5/09 and ended with an OG of around 1.051. Today I racked it to a secondary to make room for an IPA I'm trying tonight but when I took a gravity reading it had only dropped to 1.02.
I used Nottingham dry yeast which their website says has a high attenuation rate reaching a final gravity of around 1.008 (which would put it around the 5.4% abv the beer is supposed to be). So my question is is there anything I can do to get that final gravity down to where it needs to be or am I pretty much stuck?
Thanks in advance for any advice.
Oh and I used the following recipe appx 2gal wort 5 gal batch
7.7lbs light LME
14oz Muntons crystal 60
7oz Munton Chocolate
7oz Muntons Black Patent
4oz Munton Roasted Barley
Target - 8.5 AAU
Kent Goldings .25oz
Kent Goldings .5oz