Beer Seems Thick

Yeah I would wait until the two weeks are up and take gravity readings a couple days apart to make sure they are the same and then rack to a clean keg and then try carbing.

So I ordered some us05, I want to make sure I do this correctly. When I get the yeast I just add it to the beer in the keg and then seal the keg with CO2. Then 2 to 3 times a day pull the pressure relief valve on the keg. Let it sit for about 2 weeks pulling the valve each day and then take another gravity reading and observe the beer at that point. Then do I transfer it to another keg after the two weeks then re-carb? Thanks for the help

Did you take a gravity reading before moving to the secondary? I I also noticed you said you lowered the temp to 47, was that the entire length of the secondary? 47 is below the recommended low end fermentation of that strain. I have never used this strain so I don't know if this is an issue or not. It almost sounds to me like it did not stop fermenting. If you have an empty keg I would take a gravity reading and then pitch a pack of us05 into the keg, resealer the keg with co2 and bleed off the pressure 2 or 3 times a day. Lave it a couple weeks and then take another gravity reading. I will make sure my fermentation has finished and then cold crash for a day or two but have never had beer that has the consistency that you are describing.

I kegged it and it is carbing at 20psi @ about 48°

It is syrupy enough when you poor it over your finger it coats it like a light oil would but not sticky. It does taste a little sweet not as bitter as I would expect, it does have a heavy body when tasting it, I believe I am describing that right. I don't smell anything bad it smells a little hoppy and I do smell the grain.

How syrupy are we talking here? Did it still taste sweet like there was still a lot of residual sugars? One thing that could have happened was not enough areation and your yeast crapped out. Did you bottle or keg it yet? Did it have any off flavors or skunkyness?

I had a beer one time crap out after a day of good fermentation and then after I transfered to a secondary and dry hopped it kicked off again into another strong ferment and it finished out great however it scrubbed out most of my dry hop aroma through the airlock though.

I attempted to make an IPA and just finished the secondary fermentation and was checking the FG then moving it to a keg. The beer seemed thick, it is not to dark but has a light syrupy look. I don't know if this is normal or if I have my first failed batched. I used 10lbs 2row, 2lbs of Munich Malt and .5lbs chocolate malt. OG 1.055 (predicted 1.059) and I used 2112 wyeast. Primary was 2 weeks long and secondary went 10 days @ 68* and then I lowered the temp to 47*. I did notice that there was not much at the bottom of my secondary. The FG is 1.020 (predicted FG 1.014). What could have happened?