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Hello fellow brewers, looking for answers. I have just bottled my 3rd all-grain. Having a little trouble finishing a little high. Original gravities 1060 1053 and 1050. Finishing gravities, 1020, 1018, and 1021. Fermented all with dry yeast, 2 nottingham and 1 windsor. Temp was approx. 17 C. I have always used dry yeast from in a can brews to all-extract, usually all finish up 1008-1013.
Mashed all 3 at 150, so added in 11 liters of mash water at 170.

If you're finishing high with yeasts that work for you on extracts, then you aren't getting sufficient conversion in the mash stage. I'd suggest upping your mash temperature - thermometers are rarely that accurate and if yours is reading just a degree or two high, you'd get results like that. A rough calibration should be done by testing the thermometer in ice water & boiling water - where it should say exactly 32F & 212F. The thermometers for my mash tun and HLT are ludicrously wrong, so I check everything with the candy thermometer - which is far more correct, but not very finely scaled.

Welcome spuds, my first suggestion would be to warm the fermenting temp up a little. 17C or 62F is at the lowe end of the scale for those 2 yeasts so a warm up might help. How long did you ferment for?

What are the grain bills for these beers?

Yeah, a little more info on the grain bill, and I think 17 is a bit low. Not sure of the attenuation of Windsor yeast...I know I had a bitch of a time with -04. Nottingham is usually pretty good though.

And .

Edit: A little googling indicates WIndsor is a bad attenuator, so that could be one issue.

I think maybe 17 was a tad low as well.
#1 85% 2 row
9% munic
4% crystal med
2% chocolate
#2 76% 2 row
12 % munic
12 % wheat
#3 88% 2 row
10% crystal med
2 % roasted barley
All mashed in a 19 liter cylinder cooler. Someone also mentioned to me that adding my grains to 11 liters of 170 water maybe converting at to high a temp, till it hits 150. Anyway experimenting can be fun. Found #1 atad sweet, 2 weeks in bottle #2 tastes great we shall see.

Are you using any software to calculate your mash temp? Beersmith has a free trial, and doesn't take too long to learn. It will calculate your required mash-in temp for you. Winging it will be hit and miss for sure.