First possible under-attenuated batch? (US-05)

[DVCNick]

(Experience: 10 batches)

I've done several batches with US-05 and believe I've topped 80% every time with each one getting them down into the 1.012 range.

On my current batch after 16 days I'm reading 1.016. Started at 1.064; my calculator is saying 75% attenuation.

The only thing I can think of; the yeast packet was maybe slightly older than normal; was sitting in my fridge maybe a couple months. Maybe longer. I don't recall the exact expiration date on it.

Also I missed my mash temp a couple degrees high; I was reading 154 instead of target 152.

Fermentables:

Pale Malt: Brewers Malt, 2-row (Briess) 8.00lb 61.5%
Caramel Malt: Caramel Malt 40L (Briess) 0.75lb 5.8%
Dextrin Malt: Carapils® (Briess) 2.25lb 17.3%
Munich Malt: BEST Munich (BestMalz) 1.50lb 11.5%
Melanoidin Malt: BEST Melanoidin (BestMalz) 0.50lb 3.8%

There is also some maltodextrine in there... my first time using that... but I understand it is not really fermentable.

Options:

1) DWRAHAHB (do nothing), keg it after a few days dry hopping
2) Do something (if so, what... the usual swirl/warm it up, etc? Pitch another packet?)

At least now that I've started kegging, bottle bombs should be out of the question.

 

[MaaZeus]

The yeast is fine if it got you from 1.064 to 1.016. How much maltodextrin did you put? I think your brew is fine. If you are worried bring it into a warmer room and keep it there for an extra week.

 

[DVCNick]

It was 4oz in a five gallon batch.

 

[MaaZeus]

I was just thinking, I have never used maltodextrin but I know it is unfermentable so it makes the liquid thicker. That would explain the higher FG. Give the vessel a little careful shake to rouse the yeast and keep it in a warm room for a week. If nothing changes then bottle it. This is what I would do.