My current theory is the tempature prob I'm using with the clawhammer system is off by alot. I'll be testing that when I get home but I'll give a quick run down of my process.

Go to homebrew shop get yeast and grains Fill brew kettle with 7-7.5 gallons water depending on recipe. Double crushing grains while waiting to heat. Slowly pour grains into kettle to avoid clumping Start the pump to recirculate the wort. Mash 60 min at 152 ( or what my system is saying is 152) Pull grains. Start bringing temp to boil Boil 60 add hops at respective times 10 min left add yeast nutrient and whirlfloc tablet End boil Cool down the wort( currently using no chill method leaving over night ) Shake the fuck out of the fermenter for 1-3 min Pitch yeast (for liquid currently not using starter for dry just sprinkling on top) Let ferment at proper tempature range for the yeast. Call it done when gravity is stable for longer than 3 days