Originally Posted by kcmobrewer
I'm not really sure why but I have trouble getting this strain to attenuate past about 75%. And that's the highest
It looks like the Yeast Bay is aware of this. I just noticed this on their website (which I don't remember seeing when they just started selling the yeast). Maybe you could try this?
"In order to achieve high attenuation, we recommend fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.
Attenuation has also been reported to increase when repitching after the first generation."