Restart fermentation to finish off
Brewed up a batch of pale ale a few weeks ago. Hit all my numbers going in. Mash temp - 154, volume was right on, OG was 1.062.
Just a s predicted by Beer Smith.
Made a big 1056 starter, split between 2 fermenters. It kicked off quickly.
Only issue was fermenter temperature - had a hard time keeping it below 72, and I know it was in the mid 70's for a bit.
Checked gravity last week at 1.021 . . . a bit higher than I was expecting and let it go another week.
Transferred to secondaries this weekend for dry hopping - no change in gravity.
I've pulled a bit out, dry hopped and carbonated in a 2 liter bottle. It tasted good, no bad flavors, just a little watery mouth feel and low gravity.
I'm wondering if I should just continue with the dry hopping and bottle, treating it as a session beer, or mix up a little light DME and add to see about jump starting the yeast again and lower the gravity.
Did the 154 mash temperature bring out too many un-fermentables or did the warm fermenter stall the process?
Thanks in advance,