Attenuation of WLP002

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Paddington
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Attenuation of WLP002

Post by Paddington » Tue Oct 23, 2018 2:18 pm

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

jaroporter
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Re: Attenuation of WLP002

Post by jaroporter » Tue Oct 23, 2018 4:42 pm

Yep it's possible..
dazzled, doused in gin..

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HTH1975
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Re: Attenuation of WLP002

Post by HTH1975 » Tue Oct 23, 2018 5:05 pm

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
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Re: Attenuation of WLP002

Post by Paddington » Tue Oct 23, 2018 8:20 pm

Thanks.

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Kev888
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Re: Attenuation of WLP002

Post by Kev888 » Wed Oct 24, 2018 3:01 pm

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%).
Kev

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