Quick question. I’m getting higher than expected FG’s and my attenuations are only in the mid 50’s to low 60’s. I’ve been hitting the target OG’s for almost all of my recipes (extract and partial mash) and I try and keep the temps to the mid to upper 60’s during fermentation for at least 3 weeks in the primary. Would using a yeast starter help with this issue? I’ve been keeping a pretty accurate eye on my mash and sparge temps. For instance I made the Little Bear CDA partial mash and I got a OG of about 1.045/1.046 and after three weeks I’m at 1.015, which is a little high as I was expecting something in the range of 1.011 so the Real Attenuation is in the 54ish range. Any recommendations on how I can lower my FG and raise my attenuation?