Well, I might have a problem here. I pitched fresh ECY29 into a HT type DIPA and saw vigorous activity for 2 days, then the krausen dropped like a rock and there is barely any perceptible activity. I'm stuck at 1.022 on day 5 after fermenting at 68F. Details:
81% Briess Pale Ale Malt
13% Light Munich (6L)
3% C20
3% Dextrose
-Mashed at 151F/1hr (temp checked with calibrated thermapen)
-90sec of pure O2
-Pitch temp = 65F, rose to 68F and held there
-1L starter (stirplate) made the night before, pitched whole thing into 5 gal of 1.071 wort.
Any guidance here? Can Conan take a while to get the last few gravity points? I was hoping for a finish around 1.012 - 1.014, which would put it in the stated attenuation range.
Thanks for any insight.