I have an English Brown ale that has been fermenting since 11/18. I used Wyeast 1450 and I'm stuck at 1.020. I was hoping to get closer to 1.010. I started at 1.055. Should I add more yeast or just let it ride another week and bottle. I am happy with how it currently taste but I have never had a beer finish this high so I am not sure what to do. Recipe listed below.
Mashed single infusion @ 156 (Although it may have been a little higher)
Maris Otter- 65.2 %
Caramel/Crystal Malt- 10.9 %
Flaked Oats- 8.7 %
Victory- 4 6.5 %
Brown Malt- 5 5.4 %
Chocolate Malt-6 3.3 %
Wyeast 1450- Denny's Favorite