Very confused! Imp. Stout, stuck? and tastes great at 1.050

[hlmbrwng]

The amylase is going to work slowly at fermentation temps, so be patient. Maybe check the gravity every three or four days, as everyday is too often.

Yeah, good advice. I think I'm just going to let it sit for a couple of weeks before checking. No rush considering it will be aging for a bit on oak and vanilla beans, and probably then some. I'll hold off on a gravity reading for now.