Been brewing about 2 years so I am not nearly an expert. I batch sparge and follow my process, temperatures, and document everything throughout. My OG is always on the mark or very close. I use a stir plate to make a good starter. When I put the fermenter into my refrigerator at 63? I get a great reaction within 12- 18 hours. I usually let it sit for a couple weeks before going to secondary. I will let it sit in there sometimes a few weeks. Then into cold crash for at least 10 days. Does it matter how long I let it sit in the primary? Or the secondary? Or it is something with the process? The beer isn't bad to drink - it's always "sweet". I usually end up between 4-5% abv. It seems to me the yeast is not breaking down the sugars. I have changed the water. I have changed from fly sparge to batch - still high FG I'm lucky to get it to 1.013 on any type I brew. Generally I do Alt's, Ale's, Stout's. Any advice is appreciated.