I just sampled as I racked to secondary and the flavor was amazing, such a rich deep flavor. The SG was still high, 1.030, I am not concerned with a stuck fermentation at this point (I'm in no rush). If there wasn't enough diastatic power, would it result in an increase in unfermentables that would drive up potential terminal gravity. I just want to make sure my thoughts are correct, since the beer tasted great, if a large amount of dextrines (or other unfermentables) may be present, I'll just roll the dice with it. I plan on leaving in secondary for another couple of weeks before I check SG again (I hate meddling too much). Below is final recipe and mash schedule:
I did a single infusion mash for about 120 min at 152 degrees. Pitched US-05 Safele and seemed to have a monster yeast slurry at bottom of primary (of which I stirred up a little intentionally when I racked to secondary).
Appreciate any thoughts...