I've been thinking about the yeast I used some more:
London Ale III is a low attenuating yeast. Even though this beer got 70% attenuation with a 149F mash, a stout I used it in got 60% attenuation with a 154F mash.
I'm thinking the next time I brew with London Ale III, I'm going to mash at 145F to help ensure I get good attenuation.
It's a bad sign when you're going away party resembles an open casket funeral where everyone showed up to make sure the body really is in the coffin.