High final gravity - Windsor yeast

Hi

I brewed a stout and pitched Danstar Windsor yeast.

It stalled at 1.030 - i swirled it around a bit.

A few days later it had dropped to 1.025.

It stopped there.

nearly 3 weeks on it was still at 1.025.

I then moved it to a secondary, aerating it a little. I then pitched some S-05 thinking it would help drop the FG.

It hasn't dropped.

What now? should i bottle it at 1.025 ??

SG was 1.062

Recipe? Process? It may be done fermenting. Only way to tell is with the recipe and process.

Type: All Grain Date: 2013/02/08
Batch Size (fermenter): 23.00 l Brewer:
Boil Size: 28.92 l Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 23.92 l Brewhouse Efficiency: 67.00 %
Final Bottling Volume: 23.00 l Est Mash Efficiency 67.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
4.750 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 67.4 %
1.000 kg Melanoidin (Weyermann) (30.0 SRM) Grain 2 14.2 %
0.700 kg Carafa Special I (Weyermann) (320.0 SRM) Grain 3 9.9 %
0.600 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4 8.5 %
30.00 g Goldings, East Kent [7.50 %] - Boil 60.0 min Hop 5 24.9 IBUs
30.00 g Goldings, East Kent [7.50 %] - Boil 30.0 min Hop 6 19.1 IBUs
14.00 g Goldings, East Kent [7.50 %] - Boil 15.0 min Hop 7 5.8 IBUs
14.00 g Northern Brewer [7.20 %] - Boil 15.0 min Hop 8 5.5 IBUs
10.00 g Irish Moss (Boil 10.0 mins) Fining 9 -
14.00 g Goldings, East Kent [7.50 %] - Boil 5.0 min Hop 10 2.3 IBUs
14.00 g Northern Brewer [7.20 %] - Boil 5.0 min Hop 11 2.2 IBUs
1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 12 -

Beer Profile

Est Original Gravity: 1.062 SG Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 6.8 %
Bitterness: 59.9 IBUs Calories: 582.4 kcal/l
Est Color: 34.2 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 7.050 kg
Sparge Water: 17.59 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

the estimated FG was with me setting the attenuation to a max of 62% based on what i read about that yeast

My experience (and others) is that when FG seems high and the fermentation conditions seemed appropriate, check your temperature probe. If its reading low, and you unwittingly mash at a higher temp, you'll consistently miss your FG. This forum has many threads on this. Another clue to high mash temp is that the beer tastes drier than the FG would suggest, but is full bodied and a more turbid than anticipated.