Each of my last four batches has stalled well above FG. The first two restarted after bottling and caused bottle bombs.
The last batch was a kolsch with OG 1.047. Wyeast 2565. Stalled at 1.024 for three weeks, even after I raised the temperature to 70F. I pitched a new pack of the same yeast, and 10 days later it was down to 1.004.
This batch is an IPA. 8lb 2-row, 1/2lb Munich, 1/2lb C40. Mashed at 154. OG was 1.072. It was only 2.75 gallons, so I pitched a single pack of Wyeast 1056 at 66F. It blew off about 1 cup in the first two days, then the yeast settled out. After a week it was at 1.020, so I raised the temp to 70F. Four days later it's still at 1.020.
I never had this problem in my first 10 batches. Why might it be happening now?