Attenuation of WLP002

[Paddington]

The stated attenuation range of this yeast is 63 - 70%. I have just got 80%. Is this possible or have I misread something?

[jaroporter]

Yep it's possible..

[HTH1975]

Attenuation range stated is normally ‘average’, or that’s certainly been my experience. More of a ballpark figure to give you an idea how the yeast will behave.

Attenuation is also affected by fermentation temperature, flocculation and rousing.

[Paddington]

Thanks.

[Kev888]

Yes I agree. It is certainly possible: I've managed very nearly 80% from WLP002 with all grain. It would no doubt go further still if there was some sugar in the recipe and/or the mash was very cool. (FWIW, the least I've achieved with it has been about 65%).