I recently made a batch of pilsnerish beer - (about 70% pils 30%vienna) and I had a problem during the mash with the automation - it was registering 149 while the mash tun was actually close to 180. It only got about 15 minutes of more or less proper mash temps before the problem occurred.
Bottom line is that I started with 1.048 wort, put in two fermenters, one with Euro ale (wlp011) and the other with East coast Ale (wlp008) yeast. It has been two weeks and they are holding steady at 1.018 and 1.020 respectively.
I think I have a very high proportion of unfermentables but I'm wondering if there is anything I can due to help the gravity get lower?
They have been in a ferm chamber at 64 in kegs.