stuck fermentation/low attenuation

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MooMooBrew

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Hi all, been noticing my beers (1.060 and up) haven't been hitting target fg, was hoping y'all could suggest causes. Temperatures consistent 69*, oxygenated wort, 3-4 week fermentation, fresh yeast/starter.
 
Do you use a calibrated thermometer to take mash temperatures? Too hot a mash is the most likely culprit. Raising the temperature after fermentation begins to slow will also help the yeast attenuate more fully.
 
i mash and let sit at 154, drops to about 148 at end of mash, 1 hour mash single infusion fly sparge. i use a glass alcohol thermometer, no error there.... will try raising temps.
 
So you've calibrated your glass alcohol thermometer?

just because it isn't digital, doesn't mean its 100% accurate...especially if it was Made in China...
 

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