Not sure where to begin with this. I've been on the forums for awhile but have never posted anything since I've always been able to find the info I need without asking. Unfortunately I'm out of ideas on this one. I'm having a hard time getting my extract brews to fully attenuate. They always seem to be 10-20 points below what FG should be. I've brewed all sorts of styles and continue to have the same issue (IPA, Kolsch, Hefeweizen, etc.). Over the past couple of brews I've invested in a oxygen injection system, a NB megapot, a new burner, a yeast starter kit, and a stir plate thinking any one of these would help. Hasn't yet.
I've been prepping the yeast starter 1 day before brewing and I've injected oxygen into the wort for 20-30 seconds. I've also been pitching around 70 degrees for most of the kits I've brewed. The average temp of most of the carboys when brewing (based off of one of the stick on the side thermometers) is 64-66 degrees.
I'm currently brewing the cologne kolsch kit (w/ Wyeast 2565) from Midwest Supplies and I'm 10-13 points above what FG should be (SG was 1.043 and I'm at 1.023 after 2 weeks). It's been a week with it stuck at 1.023. I've tried aggitating the yeast and I moved it to a warmer spot in the house last night thinking that might do some good (even though it's a low floculating yeast).
Am I doing something wrong here? Am I too impatient?
I've been prepping the yeast starter 1 day before brewing and I've injected oxygen into the wort for 20-30 seconds. I've also been pitching around 70 degrees for most of the kits I've brewed. The average temp of most of the carboys when brewing (based off of one of the stick on the side thermometers) is 64-66 degrees.
I'm currently brewing the cologne kolsch kit (w/ Wyeast 2565) from Midwest Supplies and I'm 10-13 points above what FG should be (SG was 1.043 and I'm at 1.023 after 2 weeks). It's been a week with it stuck at 1.023. I've tried aggitating the yeast and I moved it to a warmer spot in the house last night thinking that might do some good (even though it's a low floculating yeast).
Am I doing something wrong here? Am I too impatient?