Originally Posted by mparmer
It was about into that 3rd week of batch2 that I got it through my thick head that my room temps going up into the mid 70's meant that my fermenter temp was going up into the low 80's and my yeast was dropping out before was done. Does that sound right?
Not really - there's 2 issues at work here. High fermentation temperatures are bad for flavor, but that's probably not what caused your beers to get stuck - in fact the higher temperatures should have helped that. Cooling things down actually has a tendency to slow down the process a bit, but produce a cleaner tasting beer.
As far as getting stuck at 1.02X, I'd be more likely to blame that on the yeast itself rather than the high temperatures. That seems to be a common occurrence with Munton's dry yeast. Your third batch is using a different (better IMO) yeast and is also a higher gravity, which is why you're seeing more activity.