Is it stuck or finished?

[Newton]

I brewed up an ESB with the following bill:

10.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 75.44 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 14.04 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.02 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 3.51 %
1.00 oz Northdown [8.50 %] (60 min) Hops 24.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 11.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 7.1 IBU
1 Pkgs Safale S-04 (Safale S-04) Yeast-Ale

I mashed it at 155 for an hour, the OG was 1.060 at 6 gallons.

Its been sitting in the primary for 3 weeks now and the FG has settled out at 1.020. According to Beersmith the FG around 1.017. Is my FG a late stuck, and in that case what to do, or do you think its just fine and time to bottle?

Thanks!

 

[TipsyDragon]

its only off by 3 points. i'm willing to bet its within the range of the yeast. Beersmith probably takes an average for the yeast's attenuation rating and uses that in its FG calculations, which doesn't take fermentability into account. i say you are done and ready to bottle.

 

[petep1980]

Beersmith does average the range.

Your mash temp is also on the mid-to-higher end of things, so that makes a difference.

I'm sure 1.020 for the style is perfectly fine.

 

[Newton]

I fermented it fairly cool too at about 62 to 64 degrees which might also explain the high FG.

 

[bosco_NJ]

try moving the beer to a warmer area & swirl the fermenter a few times over the course of a couple of days.