Originally Posted by mcevoy
I'm doing my first partial mash, a porter, from this recipe http://www.love2brew.com/v/vspfiles/...ter(pm)pdf.pdf
Original gravity was 1055. After two weeks in primary the gravity is only down to 1020 and hasn't moved for a few days.
Should I repitch more yeast? I've read that darker grains get higher FG. True?
If your mash temp was too high you will get a less fermentable wort. Are you confident you mashed at the right temp and your thermometer is calibrated?
Also, with extract, some contain a lot of specialty grain and result in higher FGs as well.
Usually all extract recipes are the ones that get stuck at 1.020, for a PM recipe mash temp plays a greater role.