Checking your thermometer is an excellent place to start. Often beers with a lot of 'darker' malts can be a little tricky to get down to the FG we want. Mashing lower should help, but you run the risk of making a 'watery' stout with little or no mouth feel. For me, when I mastered my aeration practices; the 'stuck' fermentations went away. I haven't had anything finish too high (knock on wood) for years now. Something simple as a wine degassing whip and a thermometer that can be calibrated has made my brews and my yeast happy. Not saying this will fix all your problems, just what has helped me.
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