High FG

[croc4]

My last two batches have finished way too high, and I'm not sure why exactly at this point. I let the brew sit in the primary for 6-7 days, then transfer to the secondary for 7-9 days. My last batch started at 1.058 and finished (currently sitting) at 1.032!

Here are a few things that I can think of that I can improve on to fix this issue, but if there are others I'd love to hear them.

1. Need to aerate better
2. make a larger starter
3. check to make sure temp does not dip too low below 65 at night, this would make the yeast dormant for 50% of the week right?

any others I can work/check on
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[Kansas Brew]

I to had this problem and took about the same steps as you. What solved my problems was controlling my PH. I know there have been post about PH before and a lot of people don't have to worry about it. I found out that our water here is very high PH and changes a lot. I bought some Lactic Acid and PH papers and got my Wort PH down to 5.0 going into the fermenter. Now my final gravities come down to where they should be. I think some people are lucky and have good water or have a better water department.

[S.F.B.]

The one thing I can see that may make the biggest difference for you is the temperature issue. I had similar problems until I moved my fermenting brews to an interior closet. The one I had been using had an exterior wall and got as low as 62 degrees F. The one I use now stays in the 67-72 range.

[croc4]

I have been going over the data on each recipie, and using excel to graph out several factors (OG, FG, grains #, DME vs LME), I found that my high FG corresponded to the point that I switched to using all DME. I then found a reference in the book "designing world class beers" that stated that different types / brands of DME has varing types of fermentability.

So I believe that this is my problem, I now need to track how each type of DME ferments a little closer.

So something that the extract brewers out there should keep in mind
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