[Malticulous]

1.016 is high. What did you mash it?
OK. re-read, 152F. I'd expect closer to 1.010.

[dtblank]

Yeah, I thought it was pretty much done, didn't see any airlock activity, but once I racked it I took off again, so i racked it a bit early.  I'm hoping for it to get down to 1.012 but 1.010 would be even better.  I'm guessing the low ferm temp is just making it finish slow.  I chilled the sample and tasted it again and the fruit flavors have gone down quite a bit, so I'm thinking all of the yeast that was in suspension was giving me some of those flavors.  I let my dad try it without knowing what it was and the first words out of his mouth was wow this tastes like the best miller light I've ever had, so I guess that is a good thing for this style.

[dtblank]

Checked the gravity the past two days and its now holding steady at 1.014.  Not quite where I wanted it but guess it will have to do.
Next time I'll mash at 148 instead of 152.

[gordonstrong]

Checked the gravity the past two days and its now holding steady at 1.014.  Not quite where I wanted it but guess it will have to do.
Next time I'll mash at 148 instead of 152.

Or you could add some sugar.

[dtblank]

Yeah Gordon, I should have just listened to you early in this post and used sugar.  Thinking the yeast might have been a bit of the problem too.  The expiration date was for april of this year, so I was a month past that before using.  Next time I will use the same recipe might take rice out all together and add the sugar.