Hey all. Relatively new to extract brewing, and I'm having a bit of an issue. As I processed my first batch, I noticed that it had a weird off-flavor throughout the process, but I couldn't identify it. I also failed to hit my FG, stopping at about 1.020. Not knowing any better, I bottled it anyway (doh!). The weird flavor has gotten a bit better as it has aged, but it's definitely still there. Now my second batch is 10 days into primary, and I've got the same issue. Current SG is stuck around 1.020 (target is 1.015), and I have the same off flavor developing. After forcing myself to drink way more than I wanted to in an attempt to identify the flavor, I'm reasonably certain it's Acetaldehyde. My temperature is fine, consistent at 69 degrees. I pitched 2 packets of dry yeast, rehydrated, so it definitely isn't under-pitching. So I'm assuming that the SG problem is related to using an LME with a high rate of unfermentability, as I understand this can be an issue. My questions are: 1) are these 2 issues likely related? And 2) what, if anything, can I do to the one I still have in primary to alleviate the issue? Thanks!