I want to like this yeast. Everything I’ve read about it makes me want to make it my house strain. My experiences with it have been quite disappointing, though. I’ve read all about how people are getting near 80% attenuation with it but my last two batches never got above 70%. Actually, 65% and 68% respectively. The batches were in the low 1.060’s and I fermented one around 65 and one around 70. I aerated well and made 1.5 liter starters for both. Both mashed at 152 with little to no crystal malts.
Am I missing something here? Should I be adding nutrients or lowering the mash temp even more?