Hello all! So my buddy and I brewed up a Red Rye Ale a week ago and it has been bubbling away in our fermentor. However the gravity hasn't changed since day 2 and I am worried that it won't go any further! Recipe should have yielded 21l at 1.054-1.012, what we actually ended up with was 18l at 1.060 (we didn't count our sparge water properly). Day 2 I took a reading and the gravity had dropped to 1.030, just under 50% attenuation. But it's now stopped there. There are still bubbles coming out of the airlock even today so the yeast must be expelling something. But is that perhaps just their metabolic cycle acting as normal or is there still some minute fermentation occurring? So far I've stirred the wort back up and tried warming it up to 23c (our ferm temp is 20c) but to no avail. I've read that a large amount of cara/crystal can produce too much unfermentables, but our bill contains 65% golden promise, with the rest being cara/crystal/aromatic. Could this be the issue? Beer tastes good but I was hoping to hit that sweet 6% ABV with this one!