high final gravity

[johnnynothumb]

my last 3 brews were 1.025-1.030final gravity
#1 .5 micron pure oxegen diffusion
#2 3 days yeast starter on a striring plate
#3 pitched @ 70 .0 * 12 hour co2 lag and strong for 96 hrs
#4 2 week @ same final gravity
What can be done to get the final gravity down beer is good but a little sweet

[jeff]

my last 3 brews were 1.025-1.030final gravity
#1 .5 micron pure oxegen diffusion
#2 3 days yeast starter on a striring plate
#3 pitched @ 70 .0 * 12 hour co2 lag and strong for 96 hrs
#4 2 week @ same final gravity
What can be done to get the final gravity down beer is good but a little sweet

A few questions. If you are mashing, what is the temperature of your saccharification rest? How long does it take to convert? What is your OG?

[slothrob]

Also, how much Crystal Malt are you using? What yeast are you using?

[johnnynothumb]

1lb crystal of varies grains
170` mash for 60 min
1.065 -1.075og

[slothrob]

1lb crystal of varies grains
170` mash for 60 min
1.065 -1.075og

There's your three issues.
If you want to make beers in that range, mash at 148-150

[jawbox]

mash temp very high, making an unfermentable wort, lower it to the low to mid 150's.

check out this link, and yes buy John's book.

http://howtobrew.com/section3/chapter14-5.html