Any general information out there on this yeast? Should you keep it closer to 64 than to 70? I have done about 6 batches and this one finished with the highest FG; 1.019 (after two weeks of primary fermentation). Will take a gravity reading this weekend after it finishes two weeks in secondary fermentation.
I don’t know if I’ll use this yeast anymore. It’s fine, it makes decent beer, but it doesn’t attenuate worth a darn. Fermentation is very very fast, like 36 hours, then it hits terminal gravity right away. If you wait it will not ferment down any farther, I can promise you. Fortunately, even though the final gravity is always high, it doesn’t taste sweet or syrupy, it tastes like normal well attenuated beer. So I would guess it might be most appropriate to use this yeast strain in so-called “session beers” where you want a lot of flavor but not a lot of alcohol. It might be useful for something like that. But otherwise… meh.
For what it’s worth, I recently used Wyeast 1099 and got the same or even worse results – attenuation for that yeast in my experience was only like 50%. I kid you not. I left the beer in primary for an additional month and it got no lower. Mash temperature on that batch was about 154 F, so that might have hurt it, maybe I should have mashed at 148-150 F like I normally do. But man, that attenuation just… stinks. The beer tasted fine, it’s just… such low alcohol.