My FG...

[Minbari]

I'm at around 1065-1070 b4 fermenter. Healthy yeast. I'm mashing at 165-180. I am RAW boil not above 185degrees.

That mash temp is most of your problem, above 155F and you have killed most of the enzymes that convert to fermentable sugar.

Plus starting a 1.075+, your avg yeast will only attenuate 70% at best.

 

[J A]

I'm mashing at 165-180.

Why? If that's your normal routine, it's no wonder you can't get any attenuation. I'm curious where you got information that would lead you to use that sort of methodology.

 

[Zambi]

My H20 is home water. I measure w/ a refractometer.

I have just put those figures into a corrective calculator (there is one on this side as well), taking the presence of alcohol into account.
And the apparent attenuation is not too bad (OG 1.065, FG refracto 1.035 gives 76% and a real FG of 1.016

 

[west1m]

I have just put those figures into a corrective calculator (there is one on this side as well), taking the presence of alcohol into account.
And the apparent attenuation is not too bad (OG 1.065, FG refracto 1.035 gives 76% and a real FG of 1.016

I usually just go by my Tilt to see how things are going for fg , don't really need a super accurate number. I don't think I have ever tried the refractometer at final. I knew they needed correction but I did not realize they would be that far off.
1.035 to 1.016!!! Big difference!

 

[Brew Cat]

Mash temp is definitely the problem
Mash temp should really be between 145F and 158F depending on style

 

[Minbari]

I usually just go by my Tilt to see how things are going for fg , don't really need a super accurate number. I don't think I have ever tried the refractometer at final. I knew they needed correction but I did not realize they would be that far off.
1.035 to 1.016!!! Big difference!

More alc , more they are off