Yet another fermentation question
I'm doing an all-grain APA. I overshot my temp on the batch sparge (I wanted 154 but I was closer to 156-7) So I know I might not get as low a gravity as I wanted for this beer.
Add that my boil wasn't very vigorous (trying to brew inside) and I overshot my volume by almost a gallon. My SG was 1.053 (goal was 58, but it's pretty close and I didn't have any DME). I left it for a week (very active fermentation) and the SG was 1.019. A week after that (today) I measured at 1.018... a bit higher than I really want (the recipe calls for 1.010)
Two almost identical gravity readings 7 days apart... that means the yeasties are done, right? I tasted my sample and it was pretty good, but a bit on the sweet side. (but not too much, you know...)
I used Wyeast 1272 and make a starter that was very active.
SO here's the questions: do I throw my hands up in the air and say "it's not what I thought I was making, but it's beer and how can that be a bad thing?" or try to awaken a stuck fermentation... and if so, how?
Part 2: Where did I go wrong? Mash temp too high? too much wort because of a weak boil and new equipment? Failure to please Ninkasi in some odd way?
Thanks in advance...
"Fat, drunk and stupid is no way to go through life, son"
Secondary: Bwa-Ha-Ha!! we don't need no steenking secondary!!
Bottled: 2tun Scotchpocalypse (12.12.12)
Kegged: LH Milk Stout Clone