I recently did two similar all Brian brews both used so4 yeast. Both were about 1.050 initial gravity. I mashed both pretty close to 154 for an hour with a no sparge technique collecting all running a into the kettle for a 7 gallon boil for 60 mins each. My question is in regards to their finishing gravity. Both beers finished quickly. The second one went from 1.048 to 1.020 in 36 hours. Both were repitched slurry from a previous esb brew. I actually repitched on the second one thinking I could get the fg down to 1.010 or so where I wanted it. After a couple weeks it was still at 1.020. The other beer started at 1.050 and finished at 1.018. I am wondering if something is wrong with my thermometer and if I am seeing the results of a higher mash temp. Both seem fairly dry and not big in mouthfeel but the fg has me worried. I would have thought s04 would attenuate down a bit lower than this. I had the same finishing gravity. 1.017 on the brew I repitched the yeast from...it started out in the 1.070 range with two packs of s04. Thoughts on how if this should be corrected?