Syrupy fermentation

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inkslinger82

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I have a problem with an oktoberfest....its been 17 days and the gravity is only down to 1.023. Also...it is viscous...almost like cough syrup but not quite that bad. Any ideas what could have caused this or how to fix it?
 
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inkslinger82

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it was the last extract kit I used.

6 lb gold malt extract
1 lb dme
1 pkg ( guessing 4 oz) crushed crystal malt
1 pkg carafa malt
.50 bittering hops
.50 finish hops
1 pkg superior lager yeast.

Fermentation temp is 54

5 gallon batch
 

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How much carafa malt is one package? It does add body, so that could be why it's so "thick". I used a little bit in an alt bier, I think a couple of ounces.
 
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inkslinger82

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there really wasnt much....I'll leave it a lone for a while I guess. the gravity is supposed to get down to 1.010....think I should repitch?
 
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