Yeast problem

[JLem]

All grain brewing won't fix these types of problems, if that's what you're aiming to do. Make sure you pitch with the proper amount of healthy yeast:

http://www.mrmalty.com/calc/calc.html

And maintain the proper fermentation temperature. Otherwise, you'll have the same problems with all grain that you find in extract brewing.

While proper yeast pitch and fermentation temps are very important, I think a major part of the 1.020 curse is the lower fermentability of some extracts. In many cases, even a huge pitch of yeast with proper aeration and perfect temps will not get you any more attenuation. There has to be fermentable sugars in there for the yeast to eat.