Simple allgrain ale stopped at 1.020

[Crustyrusty]

Recipe:

4.5kg pale 2 row (90%)
500g gladfields supernova (10%) (similar to crystal 60)

Nelson sauvin to the order of 35 ibu

Typical 60 min single infusion mash at 67deg (155f?)

Batch sparged a bit hotter around 70deg for 30 min.

Yeast : mangrove jacks liberty bell ale

Fermented normally at 19deg (c) but stopped at 1.020. Ive tried all the usual tricks such as rocking the fermentor and i even pitched another yeast packet (just a cheap basic one) and ive given it 4 weeks now.

My thoughts are to just bottle it normally and monitor the bottles (im pretty good at that usually ).

Anyone had this issue before? Bottled it and it was fine? Bottle bombs? General thoughts? Cheers! Ill update this with results.

 

[bdawg62]

What was your starting gravity?

 

[docness]

I am having the same issue with an amber ale. I haven't pictched yeast as I have been waiting for the starter to finish up. I've read on here to pitch at high Krausen to reduce any off flavors from stressing the yeast.

 

[Crustyrusty]

OG was 1.050. I think i expected it to be a touch higher but so be it...