Hello all. I just racked a beer over to secondary, and am a little worried about it's gravity. It it's currently sitting at 1.017. A brief background - this is my first all grain batch, and I converted a partial mash recipe that I have done many times. This us a small beer; target ABV is 2.7% or so. The starting gravity was 1.030, with an estimated final around 1.010. My concern is that maybe it was to cold during fermentation. Right now it is sitting at right around 62-64 degrees in my basement. I had pitched wyeast American ale 2, but was concerned that it didn't take off and dripped some Nottingham in there as well the next day (long story). Do I need to warm this up and see what happens? It tastes pretty good right now; not too sweet with a good malt backbone. I am just concerned with bottling and fermentables.
Thanks
T
Thanks
T