I just kegged a 5 gallon batch of an English brown this morning and took a sample during the process but didn't drop a hydrometer into it until after I'd kegged and poured in gelatin. I was expecting an FG of maybe 1.014 based on BF but got 1.017 and it does taste a bit sweet - but maybe this truly is just the unfermentables. I was thinking I'd leave it refrigerated for a few days to let the gelatin do its thing and then pull the keg out of the kegerator to raise to room temp and hope the yeast go back and finish their job. Any thoughts or other recommendations? A little more info - this is just the Nutcastle recipe from brewing classic styles. 9.75# Maris Otter, .5 Victory, .5 Crystal 40, .25 Pale Chocolate, .75 Special Roast. I mashed a bit higher than the recipe starting at 157.6 and dropping to 154.6 over an hour. Iodine test was positive. Yeast was Wyeast 1028 London Ale and this was my first time with this stuff. I did a healthy starter based on MrMalty and the BF calc. I did oxygenate with pure O2 for 60 seconds at a very slow simmer (don't have an O2 regulator). OG was 1.052. Fermentation showed signs about 12 hours in and was vigorous at 24 hours - one of the most active I've seen in terms of bubbles and obvious movement within the wort. There was very little krausen so I didn't lose any yeast to the blow off tube. After about 36 hours all bubbling had stopped. I feel like I can tell as the cloudiness of the yeast begins to fall in the carboy and it appeared this was happening so after 48 hours I began pushing the temp up from 67 to 69 over the next 48 hours. My experience just told me fermenation was done and I had the next batch I was itching to make. I held at 69 for another day and then began cold crashing to prep for kegging and fining. Total time before cold crashing was just under 6 days. So, will my solution possibly work or based on my details do I not really have a problem? I'm a little in the dark as there were several new variables for me in this brew - never used 1028 before, never mashed this high, and never really under-attenuated before.