I made my choc caramel capp porter 2 1/2 wks ago with a packet of Safale US-56 yeast that I rehydrated first. I got about 3 days of active airlock activity, then it slowed down, but I wanted it to sit in the primary for 2 full weeks before bottling. I kept it at a very consistent temp the entire 2 weeks using a wet t-shirt and fan. When I went to bottle, I took off the lid and something did not look quite right. The ring of leftover trub at the top was very minimal...usually after the krausen falls I still have some sediment up there that I will need to wipe off when cleaning the container. This time there wasn't very much, so I decided to take a hydrometer reading before bottling. My starting was 1.052 (no temp adj needed) and I got 1.022 at this time. Couldn't figure out why this was, so decided, "What the heck! I'll toss some more yeast in there!" Used another packet of dry and within an hour I had airlock activity that lasted about a day. That was 4 days ago, so I took another hydrometer reading and got 1.020! Ugh! I'm not sure what to do. My ABV should be much higher than this because I used a decent amount of fermentables. I would let it go longer, but it's been sitting on that same yeast for 2 1/2 wks that doesn't seem to be doing much. I don't have a full secondary set-up, so I'm wondering what to do? Do I just bottle to avoid off flavors and chock this up to a really weak beer? Thanks in advance for the advice!