I am getting high FG's in everything I brew & I don't know what's going on.
My first beer was a Cooper's extract kit supposed to hit under 1.014, petered out at 1.020.
Did a couple mini mashes--one of which (an English pale ale) was supposed to hit 1.014 and never got past 1.020.
Then I switched to all grain and did another English pale ale. It stuck at 1.017 (supposed to get down to 1.014).
so far this isn't so bad, but:
I have an amber ale that's been in primary for 10 days, stuck at 1.026. I also have a nut brown ale (2 weeks fermenting) that's been stuck at 1.025 for the last week.
--Fermenting temps are perfect.
--I've checked 3 different hydrometers.
--I've taken samples over several days.
--They are all using different kinds of yeast--some reused, some new--all had starters.
--I've tried rousing the carboys to get the yeast back into suspension.
I have racked my brain trying to figure this out. Here are the only possible explanations I can come up with:
--I've mashed all my AG's so far @ 158°, and the recipes use a lot of crystal malts so maybe there are a ton of unfermentables?
--Bad yeast (All 5 different strains I've used.)
--I can't read a hydrometer or am using it wrong.