High Specific Gravity after Primary Fermentation....?

[YooperBrewer]

I've brewed about a dozen 5-gallon batches (always with Extract) over the last few years. That said, it's been a about three years since doing a homebrew. I just transferred a "pumped up" Session IPA from the primary to the secondary. Boil Day was uneventful, and visible fermentation started about 36 hours later in the primary -- which continued for about four days. Now it's fourteen days after "Boil Day", and I was surprised to see my hydrometer reading of 1.032 today (the OG was 1.064). Shouldn't have been less than 1.010?

Help me troubleshoot please. Bad reading? I transferred the beer from the spigot at the bottom of the primary bucket to the secondary carboy using a tube (via gravity). I took my sample before hooking up my tubing, so it was from the very bottom of the bucket. Does the alcohol rise to the top during fermentation? Another tidbit of info, I bought the supplies a few months ago -- and noticed the extract was past the expiration date at the time of purchase by a few months. Anyone with experience using out-of-date extract?

 

[Rwilts]

You will need to provide more detail on the recipe, especially the yeast, 1.064 may have been too high for some yeast to get down to your anticipated FG.

Interested in why you transfer to secondary, I am not sure many still do this ,I know that getting the beer of the trub used to be very popular. Personally I transfer only into a bottling bucket on bottling day.

 

[An Ankoù]

What does it taste like: good, bad or indifferent? More importantly, how sweet does it taste?

 

[YooperBrewer]

You will need to provide more detail on the recipe, especially the yeast, 1.064 may have been too high for some yeast to get down to your anticipated FG.

Interested in why you transfer to secondary, I am not sure many still do this ,I know that getting the beer of the trub used to be very popular. Personally I transfer only into a bottling bucket on bottling day.

Fermentis Safale US-05 Yeast (11.5 g). Not expired.

 

[Rwilts]

What was the volume of wort and what temp were you fermenting at?

 

[YooperBrewer]

Full disclosure, the recipe was based on "Kama Citra Session IPA". Briess CBW® Golden Light Extract ( 2 x 3.3 lb), Briess CBW® Pale Ale DME (3 lb), and of course various hop additions. It was a five-gallon batch, and fermented at approx 68 degrees.

 

[Rwilts]

Well if you can limit risk trying another reading.. It does sound like a stuck fermentation