Rhymenoceros

Recipes 

What percent attenuation do you normally get from extract brews? I've brewed 3 batches and they've always stopped at around 1.02 FG and had attenuation in the 60's how about you guys?

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Bass Clef Brewery

Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale

ArcaneXor

Recipes 

I partial mash, but I get around 75-80% depending on the yeast strain and extract brand. I have had very good luck with the extract AHS sells.

It's all about pitching a large starter (or equivalent amount of rehydrated dry yeast), providing the yeast with readily available nutrients and starting fermentation cool and letting it slowly rise during the last states of fermentation.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Porter, sLambic II, Brettennial Falcon IPA, Flanders Red, Orange Blossom Mead
Primary: Winexpert Riesling Ice Wine, sLambic I
Secondary: Flanders Red
Kegged:Black or Blue EyePA, Cherrywood-aged Crystal Stout,
2013 dump volume: ~2 gallons

SumnerH

Recipes 

My extract BDSA started at 1.085 and was at 1.020 and still going (76%) 10 days later, but BDSAs have a ton of simple sugars added that ferment easily and increase apparent attenuation.

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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)