Just wondering if anybody else has had an attenuation of 79% with Wyeast 1968 London ESB? Wyeast states a value of 67%-71% and is notorious for being a low attenuator. I mashed at 154˚F and it fell to 153˚ over the course of the 50 minute mash, so I suppose that could be a contributing factor. So what say you HBT? Anybody else have an experience getting an attenuation this high? If yes (or no for that matter) what were your mash temps?