So I brewed a harvest porter recently with baked sweet potatoes, acorn squash, and sweet nugget squash in the mash. I originally undershot my mash temp and added the baked ingredients almost directly out of the oven. I noticed the mash temp rise to my intended temp in a few minutes however I foolishly didn't pay attention as the mash progressed.
All fermentation activity seemed normal but it has stopped in the mid 1.020s. The OG was around 1.054 from what I remember. My fear is that the mash temp rose above 158 which has severely limited attenuation. I roused the yeast and warmed the beer without any effect. I decided to pitch a pack of US05 yesterday without any luck either.
Any other thoughts other than too high of a mash temp? I haven't decided if I will keg the batch or dump it yet. I am contemplating re-brewing it however that will really mess with my schedule...