Hi there everyone. So, I have brewed this recipe twice - goal is to make rather light milk stout. OG 1.056 FG: 1.012 Recipe goes like this (hopefully it's ok to use metric system here) 900 g Belgian - Pale Ale 68.7% 60 g Belgian - Roasted Barley 4.6% 120 g Belgian - Chocolate 9.2% 50 g Lactose (Milk Sugar) 3.8% 80 g German - Smoked Malt 6.1% 100g Chateau crystal 7.6% 5 g of Perle pellets @60 min and @35 min I am brewing in a bag, 10l tun. So both times I have got perfect OG reading on 1.056. I am using US-05 yeast , mashing around 70-72 C to get a fuller body. I use primary only and bottling after that. This is the 2nd time I make this recipe and the fermentation gets stuck on 1.022 exactly. I am pulling samples after every two day and I am quite sure it won't finish up by third week in fermentor. The temperature is 23C, on a high shelf, no drastic temperature fluctuations past few weeks, and it's on the higher end of suitable temperature range for this yeast. So if you have had anything similar, then shoot For example my saison finished in a short period sitting next to the milk stout, without any issues, finishing on exact fg, so I assume, it's not the temperature. Mash temp? Lactose?