I've recently moved from Massachusetts to Seattle, and have noticed that brewing here, my beers (I've fermented 5 here so far) have been taking longer to ferment and finishing sweeter—5%–10% higher apparent attenuation. I haven't been using more specialty grains or pitching at a different rate. (I make starters for full batches.) I don't think the yeast is any older—although I admit I haven't been paying close attention. My aeration procedure is the same. The ambient temperature of the fermentation room is a steady 68F, based on what the strip thermometers on my fermenters read post-fermentation. In Massachusetts the average temp was probably about the same, but there was much more fluctuation. On the last few the bulk DME that I've been using may have been a different brand, but I'm not sure. I'm stumped. Any ideas?