Slow Fermentation

[SMbrew36]

My first mini mash....
S.G 1.O44 @ 24°C

After 5 days my s.g is only at 1.030 Fermenting away at 21°C - 22°C. 
 I'm used to kits ( with enhansers such as DME) where at that temp after 5 days the S.G is usually 1.020

Ingredients : 
1 KG of 2- row base malt
500 g of Carapils  malt
(mashed at 153°C - 155°C for 60 minutes)
500 g  dark DME
200 g  dextros
1 oz cascade @ 10 min
Coopers English Bitter ( not in boil)
2 g Irish moss @ 15 min
US-05 11.5 G added dry @ 24°c

This fermentation has a big krausen  but a bit of a sour smell, more so than beer. Everything was super clean as it was used. Should I be worried here with the slow Fermentation and smell??

[RubberToe]

5 days is nothing. If you still have krausen and fermentation don't sweat it.

[SMbrew36]

My first mini mash....
S.G 1.O44 @ 24°C

After 5 days my s.g is only at 1.030 Fermenting away at 21°C - 22°C. 
 I'm used to kits ( with enhansers such as DME) where at that temp after 5 days the S.G is usually 1.020

Ingredients : 
1 KG of 2- row base malt
500 g of Carapils  malt
(mashed at 153°C - 155°C for 60 minutes)
500 g  dark DME
200 g  dextros
1 oz cascade @ 10 min
Coopers English Bitter ( not in boil)
2 g Irish moss @ 15 min
US-05 11.5 G added dry @ 24°c

This fermentation has a big krausen  but a bit of a sour smell, more so than beer. Everything was super clean as it was used. Should I be worried here with the slow Fermentation and smell??

******should have been 153 °f - 155 °f*******