Help with ongoing high finishing gravity

[Nizmoose]

Temp wise I have just been setting the fridgemate at 16 degrees and leaving it until at FG then cold crashing. This time around I have removed it from the fridge after 10 days, given it a stir and it is now sitting in my brew room which holds a fairly constant temp of around 18 degrees.

16 may be okay for the yeast strain but I'd consider setting the fridge to 18, 18 is definitely not too high for US05 and the yeast will probably prefer it. Strains like nottingham will do well at 16ish from experience but I get the sense (once again only from personal experience and recommendations) that 18 is a more ideal temp for US05.

 

[kevo]

16 may be okay for the yeast strain but I'd consider setting the fridge to 18, 18 is definitely not too high for US05 and the yeast will probably prefer it. Strains like nottingham will do well at 16ish from experience but I get the sense (once again only from personal experience and recommendations) that 18 is a more ideal temp for US05.

And further to this, my understanding is the majority of flavour from the yeast will develop in the first few days so it's likely to be ok if you bump the temp up for a few days as the ferment starts to slow down. In my house, once the initial ferment is starting to slow I'll take it out of the temp controlled fridge and it hoes somewhere out of the sunlight where the temp will remain a pretty constant temp in low 20Cs.