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If you love your beer, then press on, but don't believe the hype when others rave about your beer without some outside verification. Far too many people are opening breweries based on opinions of those who have no clue and many will fail unless they get it figured out.
I think 1.020 is close to where I'd expect a Baltic Porter of 1.078 OG to finish with US-05. It's the 1.010 FG that seems a bit out of line at first glance.
But I think I may have a possible explanation. You mashed your first batch for 3 hours in the mid 140's. That is the upper end of limit dextrinase range. Limit dextrinase is capable of converting dextrins that alpha-and beta- amylase cannot work on to fermentable sugars, leading to a much more fermentable wort. Your second mash was in the low 150's and would have denatured the limit dextrinase quite rapidly. Is that enough to account for 10 gravity points? I'm not 100% sure, but I do suspect that is where the majority of the difference is coming from.
Personally, I don't think the 1.020 batch is stuck and I wouldn't waste my time trying to get it to ferment down further if it tastes good.
Okay, back to your original questions... what to expect as far as taste......
I do NOT think 1.020 FG will taste syrupy in such a strong beer. The alcohol presence will serve to balance out the sugars. It may, however, need some age to mellow out -- and this goes for both Batches 1 & 2. Maybe it will taste more appealing after 6-9 months of age, for example. Before that, it will taste more "hot" in alcohol.
You'll obviously have more body.
I still can't help but assume that somehow or other, you're going to end up with gushers out of this. Expect high carbonation from Batch 2. Mark my words. It might not happen right away, but after a month or two.... yeah. Be aware of the possibility.
Why in the world did you change your recipe if batch one was so good?
Why would fermentation stall? Did you mess with temperatures during those first two weeks? Cool it down too early and settle out your yeast before they were done?
Could there have actually been contamination in Batch 1??? I doubt it, but, it could explain a difference.
Okay, is it calibrated? Does it read 1.000 in plain water at 60-70 F?
See my EDIT above, repeated here:
EDIT: 2) Your final gravity readings are wrong. How did you measure those?
Are you positive that Batch 2 was done fermenting? How long was it at the final gravity, and at what temperature?
I just can't believe it was done.
My guess is one of two things are going on:
1) Your mash thermometer is not calibrated.
2) You bottled too early and Batch 2 will all be gushers or explosive.
Hope I'm wrong about the second point.