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.
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