Both times, not reached FG

Hard to say without more information:

Extract or AG?
Grain bill?
Mash temp if AG?
Yeast strain? Dry or liquid? Viability? Yeast rehydrated / starter made?
Wort aerated?
Fermentation temperature?
How long in fermenters?
Correcting hydrometer readings for temperature?

If you're not already, start keeping good notes. It really helps with trouble shooting and dialing in your process.

 

I agree. Grain bill, yeast health, pitch quantity, and mash temps are the main things to consider hear. Please describe those aspects of your process and this fine homebrewing community will be glad to help!

 

If the yeast bag expanded, the viability should be good.
Essentially, it is the liveliness of your yeast...

Typically, I transfer from primary to secondary after 2 weeks. You may have some residual sugars still not consumed by the yeast.

 

Crystal can be steeped. AFAIK...Aromatic and Munich need to be mashed.

Herein lies the most probable cause for the high gravity. Most will leave the wort in primary for at least two full weeks.

More harm in transferring too soon than letting it ride a while longer.

Best practice calls for 1) leaving the wort in the primary until the gravity is constant over three days before moving to 2ndary (even then...it's more better to wait a few extra days to let the yeast finish cleaning up after themselves) and 2) fergettaboutit the 2ndary altogether unless you're adding fruit or need bulk storage before packaging.

 

Yep, hydrometers are calibrated for 60*. If you use beersmith, there's a built in correction calculator. Not sure about other software. There are also online calculators:

http://hbd.org/cgi-bin/recipator/recipator/hydrometer.html

That said, 1.020 at 70 comes out to 1.021 at 60. But if you tested your OG at a much higher temp (any chance you remember the temp when you tested?), it could have been really skewed on the high end, and your attenuation numbers would be off. Bottom line, as Herb mentioned though, is that it's done fermenting when it's done. Stable hydro readings, whether they're higher or lower than anticipated, are the easiest way to tell if your beer has fermented out. The expected FG isn't always what the actual FG is going to be. Best to leave your beer in your primary for longer, secondary only if you have a reason to do so (avoiding racking when unnecessary is also good for keeping more o2 out of your beer).

 

How do you aerate your wort?