I have done 3 or 4 all grain batches from stouts to ambers in the last month, I have been getting my target OG or atleast acceptable range from 1.050 and above depending on the style. Such as a belgian getting 1.070 and a brown at 1.050. I leave it alone in the fermenter for atleast 3 weeks at temps from 65 to 70. Last few readings didnt get over (or under?) 1.030. Still a decent beer but when I see other folks with 1.010 or better, I think maybe Im missing something.
Here is a slight breakdown of my process.
I use a victory grain mill at a gap the size of a credit card (.032 I think).
Mash at 154, give or take a degree, for 60 mins.
Batch sparge usually 3 runnings to get my target wort volume.
Boil 60 plus mins than cool to 75ish with a wort chiller.
Sprinkle dry yeast into wort and wait. Usually 30 mins to see activity.
Usually 2 weeks and the airlock has almost no bubbles.
Maybe iffy hydrometer or thermometer is off? I also use a whole packet for one gallon batches, maybe over-kill?
Here is a slight breakdown of my process.
I use a victory grain mill at a gap the size of a credit card (.032 I think).
Mash at 154, give or take a degree, for 60 mins.
Batch sparge usually 3 runnings to get my target wort volume.
Boil 60 plus mins than cool to 75ish with a wort chiller.
Sprinkle dry yeast into wort and wait. Usually 30 mins to see activity.
Usually 2 weeks and the airlock has almost no bubbles.
Maybe iffy hydrometer or thermometer is off? I also use a whole packet for one gallon batches, maybe over-kill?