Any advice that could be given would be greatly appreciated. I started brewing back in 2011 while I was in college. I brewed casually for 3 years (extract only) till I started a career and life happened. I’ve started back brewing heavy in the last year. I’ve brewed two 5 gallon batches a month since July. I really like fresh IPA's so that's what I've been brewing the most of. I cannot get a beer to attenuate lower than 1.015. I’ve searched the forums about this issue and done many things I’ve found in threads on here. I first built a fermentation chamber to control my temps. I then bought an erlenmeyer flask and a stir plate to make big healthy yeast starters. I’ve used many different low attenuating yeast strains I read about. I bought a pure O2 rig to oxygenate my wort. I use Fermax yeast nutrient in every batch. No matter what I do my beers come out sweet. What should I try next? Am I doing something wrong?