[quote=“kcbeersnob”]The rated attenuation of Wyeast 1469 is 67-71%. I’ve used it twice in 1.050 brews and both times went way over that: 83% and 81%. I’m going to use it this weekend in a 1.070 stout.
I’m curious what experience this community has had with respect to attenuation when using West Yorkshire…particularly what experience you’ve had in high-ish gravity beers.[/quote]
I can’t comment on the West Yorkshire since I’ve only used it a couple times for average OG ales, but in general, with other yeasts I’ve found that the rated attenuation is subject to wide variations. I’ve made very high OG Burtons/Barleywines with yeasts which, if I depended on the attenuation data commonly attached to them, I wouldn’t have bothered with. In every case, they attenuated far beyond expectation. And being something of a madman when it comes to sanitation, I am as certain as anyone can be that the increased performance was not a result of wild yeasts or bugs working their way into the process.
So now, I pretty much pay no attention at all to such ratings (and for that matter, opinions I read), finding that as always, it’s just better to jump in and just try a strain (or procedure, or any other ingredient) and see how it winds up. Honestly, by adding some common sense into the mix I’ve never been disappointed by the result . Or maybe I’ve just been lucky. :mrgreen: .
Individual experimentation is the only way to find the real story and very often, you can stumble upon that brilliant result which would have never come about if you depend strictly on published data. Basically, any advice from a second or third party (including me) should always be taken with a grain of salt.
There are so many variables at play in brewing that one just has to discover what works in one’s own situation.