It's a simple US-05 extract batch. OG was 1.063 and I'm currently on 1.016 where projected FG was 1.012. Gravity has been stable for three days. It's also absolutely delicious so I'd gladly bottle it now, I'm just a bit concerned about the possibility of bottle bombs?
Over the past few days I've tried rousing the yeast by swirling a little and upping the temps to like 21c/70f, but it hasn't done anything to the gravity so it seems to have properly stopped...
The only other thing I can think of is the fact that I steeped 0.5kg of Crystal for like 20 minutes at a slightly higher temperature than is usual. It got up to like 90c/194f. Could this have caused production of unfermentable sugars which elevated the final FG?