Must have been too cold in the area where you have your fermenter. Heat it up to 80-82 and it should finish it off.
Did you hit your mash temperatures properly? How closely did you follow the recipe/directions.
Brewed the New World recipe yesterday and everything went fine, and I have a question about cold conditioning.
I'm not going to keg this because I would like to keep a few bottles a year or so to see how it will age. Is it possible to bottle the beer after the primary fermentation, let it sit warm for a week (to carbonate) and then cold condition it for a couple of months?
The alternative (which I guess is the best) is to rack it into a glass carboy and let it sit in the carboy about two months. Then pitch fresh yeast (possible to use yeast harvested from primary fermentation) and bottle it with priming sugar.
If you throw in some fresh wort in the container before decanting and using it. Carbonating is stressful on yeast because its going into an already alcoholic and nutrient deprived environment and you want to have it perform well.
I made this and bottled about 2 months ago. Saq, this recipe is off the chain. I'm getting complements left and right about this one. The only downside is I may not have enough for myself. Thanks for posting.
I'm letting the temp free rise. Basically I chill it in my fermentation chest freezer down to 65 with a little bit of thermal mass in there at 65 as well and then turn the controller up to my top end temp like say 79 and check on it so that it gets into the right place. Eventually I'm going to get a nice thermowell and digital controller and I'll just have it dialed in exactly.
My batch of this is getting better and better. I'm glad I don't drink them often, I still have about a case left from when I brewed it last November. It is one of the best quads I have ever had.
I was hoping to avoid pitching fresh yeast, I'm lazy. 
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