Well, I am giving up on bringing the FG down on this. The final addition fermented out, but did not seem to lower the gravity but by 2 points. Frustrating. Will chuck in a few ounces of roast coffee and then cold crash and condition.
So two possibilities:
1. Bad yeast pitch. I hydrate dry yeast and I know the pitch was active when added. It was added at 64 and temp was ramped up.
2. Something went wrong with the recipe and the mash. I measure everything carefully, and this is a bit of an adhoc one from a previous brew. So I am guessing that there are just too few fermentables left, given the large pitch of S-04 and later pitch of Notty. Everything added seems to have fermented out. I am fairly OCD on the cleaning and sanitation regiment, and certain was clean, rinsed well and sanitized post boil. Denny's comment about no remaining fermentables has me wondering about the grist.
Am I missing something?
Would love for some advice on the recipe. Too many specialty malts? Or just bad luck. Was aiming for a Robust Porter with a nuanced roast flavor. I do understand that yeast are done when they are done, but would like to have a solid house Robust Porter recipe for the future. Really a bit at a loss, beyond taking out some of the darker roasts. Maybe this question should be posted in another section...