Originally Posted by zach1288
I brewed an IPA 3 weeks ago and I took a sample while dry hopping today and it finished at 1.010. I mashed at 153F and the OG was 1.064.
1.010 is a typical ending FG for IPAs. That's where I normally want most of mine to finish up. Starting at 1.064, it would be reasonable for most beers to finish at 1.010.
Which yeast strain did you use, and what were the ingredients? Some ingredients are less fermentable than others.