Sat Feb 25, 2012 5:18 pm
That's an apparent attenuation of about 70%, which is in line with many ale yeasts, but it is possible that it might continue to go down.
What strain exactly was the yeast you used? Some attenuate more than others. Some ale yeasts (like White Labs 001) often go to 80% apparent attenuation.
Your best bet is to give it a few more days, and see if the gravity drops some more. More time gives the yeast a chance to continue to work on the byproducts, which is important for you since you said you already racked this to secondary. That means that there are fewer cells working on reducing those compounds, so the more time you let them work, the cleaner the end product will be.
[edit] - One other thing I just remembered - the amylase enzyme you added will cause the apparent attenuation to accelerate beyond average. I'm even more confident that this needs more time especially since you added that. Also, expect a thin body from this beer, as the enzyme really wasn't necessary. There were plenty of fermentables in there and the enzyme only broke down more of the head and mouthfeel forming dextrins, which will leave thinner body and thinner mouth feel.
What was the recipe, anyways?
-B'Dawg
BJCP GM3 Judge & Mead
"Lunch Meat. It's an acquired taste....." -- Mylo