I just got an 80% attenuation from 1st generation 1318. Was hoping to end up with a FG of about 1.016, but it got down to 1.012 and not surprisingly tastes a bit thin and dry.
I followed standard mashing etc... I made a 2L starter for a 5 gal batch at 1.064 SG.
I started out a little cold at 62 deg but increased to 68 after about day 4, and the ferment was a bit slower and longer than I predicted, prob because of the colder start.
I added dry hops to primary at day 3. And I also agitated the bucket a couple times over the next week to shake down the krausen/hop layer on top.
Does anyone have any experience with overattenuation with 1318?
My best guess is a combination of shaking the krausen re-invigorating the yeast, plus if there is anything to the hop-creep phenomenon along with a longer than expected primary.
I would love to be able to control the final gravity/residual sweetness better than I did on this one, because it would have been a killer batch otherwise.