I brewed up a brown ale last Friday and it seemed to get going and fermenting very quickly. By Monday the air lock has slowed to releasing a bubble about once every 40 seconds and it was down from the OG of 1.054 to 1.024. I checked it again today and it is still at 1.024. It seems to me that even though it didn't change the gravity is still a little higher than it should be. Here is my grain bill:
9.5lbs Pale Malt
1lb Toasted Malt (toasted at 350F for 10 mins)
0.5lb Dark Toasted Malt (toasted at 350F for 30 mins)
0.5lb Chocolate Malt.
I used reconstituted dry Windsor yeast and it seemed to get the brew going pretty quickly after pitching it. Is there maybe something about toasted malt or the chocolate malt that gives it a higher finishing gravity? I think it may have gotten a little cold because I was gone over the weekend without the heat on and it got relatively cold outside and the fermenter is about 55F now. I'm just wondering if it sounds like my fermentation is stuck and what I should do about it if it is? Should I repitch some more yeast?
9.5lbs Pale Malt
1lb Toasted Malt (toasted at 350F for 10 mins)
0.5lb Dark Toasted Malt (toasted at 350F for 30 mins)
0.5lb Chocolate Malt.
I used reconstituted dry Windsor yeast and it seemed to get the brew going pretty quickly after pitching it. Is there maybe something about toasted malt or the chocolate malt that gives it a higher finishing gravity? I think it may have gotten a little cold because I was gone over the weekend without the heat on and it got relatively cold outside and the fermenter is about 55F now. I'm just wondering if it sounds like my fermentation is stuck and what I should do about it if it is? Should I repitch some more yeast?