Originally Posted by junior
I am no expert, but doesn't 12oz of crystal 40 have a lot of unfermentable sugars?
Not to the amount the OP has the SG at. Also, the yeasts used should have finished with lower gravities fermenting as warm as they did. He fermented at the high end of the range for both (higher in 1968's range, which lists up to 72F).
I still suspect the thermometer being incorrect for the mash temp.