I've gotten low attenuation for a bunch of beers now. They taste good, but just a bit on the sweet side. I usually overshoot my OG gravity by a few points and my beers usually finish around 1.020.
I've read other threads about this and how having a high mash temp can cause low attenuation. However, I'm pretty sure I'm mashing at 152. I mash with 1.5 qt per pound. Mashout at 190 with 4 gallons (I brew 10 gallon batches). Vorlauf and stir a lot. Collect about 12.5 gallons of wort. I use dry yeast for my ales and rehydrate them prior to pitching. My fermentation temps are usually in the low 60s.
I'm just throwing out my process because I usually consistently get a high FG.
Can someone help please?