thanks for all the replies. :
Could your mash temp have been to high, above 153°F?
I kept it around 153 for an hour, then mashed out for 10 minutes. I have two different thermometers that I use while mashing, so I think I’m safe there.
Could the crush of the grains have been to coarse? BIAB usually takes a fine crush
Nope. NB crushed them slightly more than what I’m used to seeing, but not so much that I was concerned.
How long was your primary time?
My primary fermentation was exactly two weeks. I had aggressive bubbling the first 24 hours, then it stopped completely. Not totally out of the ordinary, but it was a bit faster than usual.
Are you using a hydrometer for SG or refractometer.
I always use a hydrometer. I can’t justify the expense of a refractometer. It costs the same as the ingredients for two or three batches.
OG was 1.043 and final gravity was 1.012
I would have loved to have seen 1.012 on my end.
What temperature are you fermenting it at? Can you move it to somewhere warmer?
I tend to struggle to keep things COOL enough for proper fermentation. So moving it someplace warmer wouldn’t help in my particular case. I estimate that it’s around 70 degrees in the room I ferment in, but I have a setup where my fermentation bucket sits inside a larger bucket and I drop in ice packs into the larger bucket when the ambient temperature rises.
Did you dump the yeast in dry, did you rehydrate or make a starter?
When using dry yeast, I always rehydrate on brew day. I’ve never dropped it in dry and I’ve never made a starter. The rehydrated yeast looked healthy when I pitched it. Well, it looked the same foamy quality as all my previous rehydrated yeasts. So it looked alive.
Thanks for taking the time to reply to my original post! Worst case scenerio is that I bottle only ONE gallon on bottling day (scaling down the priming sugar, of course), then hope that it doesn’t end up as bottle bombs or gushers. If that’s the case, then I need to consider pitching fresh yeast into the remaining 4 gallons and let it ferment out more.