Umm, as a mere novice, I'd agree with Darren? The high FG means there's more to come unless the remainder is not fermentable. How much of this is as a result of high strike temp? Don't know - is there a proof formula anywhere?
Sure it wasn't a stuck ferment or the like? US05 does chew em up..
Cheers - Mike
The following give some ideas regarding high mash temp and their relationship to FG as well as the use of specialty grains, OP has not provided recipe so have no way of calculating FG other than to expect it to be higher than normal due to high mash temp.
Quote from another site
"Attenuation is the amount of gravity that disappears.� Hence, if the attenuation is 75%, and your starting gravity is 49, the final gravity will be 49 � 0.75 x 49 = 12, or a specific gravity of 1.012.� Note that the Wyeast chart shows a range of attenuation.� For American Ale 1056 for example it ranges from 73% to 77%. This is because the mashing process and grain types affect the fermentability. Extract brews will hit the higher end of this range. All-grain mashes will be somewhat lower. High mash temperatures add to final gravity. Subtract a percent from the attenuation for each two degrees above 150
oF. Adding dextrin malts, and to a lesser extent, crystal or Munich malt raises the final gravity. Subtract a per-cent for each pound of crystal or Munich malt and subtract two percent for each pound of dextrin malt."
My thinking is that the remainder of the sugars are unfermentable due to the high strike temperature..
When you mash at high temperatures this favours the creation of longer chain sugars/dextrins which are not as readily fermentable by beer yeasts.
If you were to drop some champagne yeast in as Darren suggested it would chew through the residual sugars until they were all gone.
But in this case my money is on fermentation being complete and the OP having no problems with bottle bombs.
Agree with RetsamHsam, but getting back to the OP's original question, what to expect from this beer, butters answered that at post #2 saying to expect more sweetness and malt flavours due to the low attenuation.
Given that we can explain the high FG I think there is no more chance of bottle bombs with this batch than any other and if the OP is like most others on here he will try a bottle after a week anyway and will soon know if he has a potential problem.
Nige
