Originally Posted by logan3825
I think you would probably be better off just bottling/kegging as is, learning from your mistakes on this beer and making adjustments next time. Just my opinion of course. I prefer not to try messing with the beer after the yeast is pitched outside of dryhopping or other "normal" fermenter additions.
Turns put my ESB isn't the only thing stuck, ,my IPA is also stuck at 1.028 from 1.070.
I think my thermo is most likely off and I mashed both high and ended with some unfermentables.
10 gallons later learned a tough one