I have a 1.092 braggot recipe that I was planning to pitch on some measured amount of a 3787 yeast cake. I also have some of this 4021 champagne yeast on hand.
http://www.wyeastlab.com/rw_yeaststr...tail.cfm?ID=38 says "NA" for the attenuation %. My brewing software (Brewtarget) indicates 75% attenuation in the database for this yeast strain and predicts a FG of 1.022 but that seems odd to me. Isn't champagne yeast meant to dry out beers that get stuck at higher SGs? Anyone know what the real attenuation of this yeast might be, or can anyone provide anecdotal evidence about their experiences with it?