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Would you think it's OK to bottle it then? I plan on letting it sit one more week just in case it decides to work through a bit more of those sugars.

The recipe was 70% Maris Otter so I would think that it would have more than enough diastatic power to convert the starches in the mash despite it being a bit lower enzymatic base-malt. My primary question was regarding the high usage of Carapils and whether or not that was the most likely...

Single infusion at 153. I came in a little high originally (160's) but added cold water quickly enough to bring it down. New system, working out the temperature kinks.

Greetings and happy Big Brew to you all! Longtime follower but don't post much. I few weeks ago I brewed an all-grain pale ale recipe reusing some washed Wyeast 1056 (with a starter). After a week in primary the gravity had only dropped to 1.025 from 1.048. I promptly started another jar of...

26,583 + 75 = 26,658

Chuck Norris once had sex in the back of a Mack truck. Some semen accidentally got into the gas tank...that truck is now known as Optimus Prime. Chuck Norris once encountered a grizzly bear in Montana. Chuck showed the bear his fist. The bear then proceeded to eat itself...the less painful...

Corned Beef Sandwiches with carmelized onions and whole grain Guinness Mustard

I believe Palmer quoted in "How to Brew" that usually below 1.060 you really wont get much out of a secondary. At the minimum it could improve color and clarity and if that's what you wont go for it. I go 1 week primary 1-2 weeks secondary and then bottle condition 2 weeks for ales.

What was your original gravity?

What yeast strain are you using and what kind of beer is it?