Jim's Beer Kit

I have a very similar problem with my 2nd all grain brew. Couldn't get the FG below 1016 then bottled and hoped for the best. The stout tastes ok but has no life at all. Would a normal pitching temp of around 23- 25 degrees sound right to introduce more yeast as suggested.
Thanks

OK that's useful. There's so much information it's difficult to know where to start but I'm getting an idea now. Cheers!

Thanks! That's the only thing that I could think of as well, just needed some confirmation of my thinking! Any suggestions on boilers for a novice?

I would like to start brewing from grain. From what I have read, two boilers seem to be needed when sparging and keeping the run-off wort at a reasonable temp at the same time. Can someone please confirm if this is the case or explain how this is achieved otherwise. Many thanks in anticipation!