So this is the second time I've brewed this IIPA recipe, and AGAIN it is finishing at a super high FG (~1.025/1.030). The first time I did not make a yeast starter, nor did I do anything special to oxygenate the wort. The second time around, I made a huge two-stage yeast starter with a stir plate and oxygenated the wort with pure O2 and a 2 micron stone. Still, the gravity was way too high. I am stumped. Please, please help. I cannot figure out what I've done wrong... The wort has been sitting in primary for about 5 weeks (I was hoping that letting it sit on the yeast cake for longer would help with attenuation). Here is the recipe that I used:
19.00 lbs Pale Malt (2 Row) US
1.00 lbs Munich Malt - 20L
8.00 ozs Caramel/Crystal Malt - 40L
8.00 ozs Caramel/Crystal Malt - 10L
1.00 lbs Sugar, Table (Sucrose)
IF ANYONE HAS ANY IDEAS ABOUT WHAT IS GOING ON AND HOW TO FIX IT, I WOULD BE INCREDIBLY APPRECIATIVE.
19.00 lbs Pale Malt (2 Row) US
1.00 lbs Munich Malt - 20L
8.00 ozs Caramel/Crystal Malt - 40L
8.00 ozs Caramel/Crystal Malt - 10L
1.00 lbs Sugar, Table (Sucrose)
IF ANYONE HAS ANY IDEAS ABOUT WHAT IS GOING ON AND HOW TO FIX IT, I WOULD BE INCREDIBLY APPRECIATIVE.