New to posting on the site, but have done plenty of research. A question for those who've brewed this recipe or just anyone more advanced than me:
I brewed a converted extract version of this recipe and ended up with a OG much higher than the all grain original, I probably went a bit overboard with about 10lbs total extract.
My OG was 1.103 on brewday (Jan 30th)
Current gravity is 1.021 and I'm convinced that the yeast is dead (I used Wyeast 1056 American Ale) from the ~11% ABV. The 1056 yeast is only supposed to have a tolerance of about 10%ABV according to Wyeast's website. All in all, I'm not sure if I should add another yeast strain-to ensure a complete fermentation, or what the exact FG is that I'm looking for... As well, the beer is still a bit sweet, in my opinion so I think there are still some fermentables left, but it could be my imagination.
Beersmith says that with the 10lbs of extract, my OG should have been 1.075, but mine was 1.103.
What should my final gravity be?
Should I add a higher alcohol tolerant yeast strain? Any suggestions as to which one? Will it hurt if I add it regardless of whether I need to or not?
Thanks in advance for your replies!