So I brewed a straight forward English style IPA with the following:
O.G. 1.060 F.G. 1.015 (estimated from Beersmith) Current F.G. 1.020
10g Gypsum 11 lbs Maris Otter 1.5 lbs Crystal 30 1 oz Columbus @ 60 min 1 oz East Kent Golding @ 30 min 1 oz Fuggles @ 10 min 2 oz Crystal Dryhop (I haven't added this yet)
1 Package of Burton Ale Yeast (The kind in the vial) 60 min Mash @ 153-154 (Beersmith Recommended 152) Batch Sparge 60 min Boil 5.5 Gal into primary
I didn't use a starter, I just pitched the yeast straight out of the vial. The fermentation didn't start for about 48 hours. Then I found the plug and blowoff tube had completely blown off and there was a large amount of beer sludge caked all over the fermenter and puddled all over the floor. I cleaned up and replaced the blowoff with an airlock. Once it stopped bubbling I measured the gravity over the course of the next few days and it settled on 1.020, a full 5 points high.
My Mash temperature started a touch high at around 155-156, then i threw in some cool water to drop it to 153. Did I just mash it too high and create a heavy body? Should I be concerned with a stalled fermentation? Or should I just go ahead and transfer to secondary for some dry hopping. Thanks!