Sh**ty Attenuation

Brewed 2 batches 3 weekends ago. Used the same strand of yeast for each (WLP001) with identical starters(1L). OGs were 1.060 and 1.052, I aerated with pure O2 and pitched both starters @ high krausen. Fermentation took off with 24 hours for both batches. Go to check my FG today expecting to bottle this weekend and my readings were 1.022 and 1.018. Damn! This is only 50 something % for each. My ferm temp is a constant 68 degrees and I am wondering why my attenuation is so terrible, especially with this strand of yeast which is supposedly "highly attenuating?"

Without a recipe or style this is a tough question to answer. First thoughts are that you didn't convert all your starches. Even mashing at 160 should bring this beer to about 1.016. If you are sure of those ferment temps and you aren't at the low sixties, then I can't think of anything else. Extract? If so that is most likely the culprit

It would help if we had your recipe and procedures. Could be that you have a lot of non-fermentables left in there. WLP001 is my favorite strain because it attenuates so well and cleanly. The only time I've had attenuation problems with WLP001 was due to under aeration, though that's probably not your issue.

x + dick = dick + y

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DocRobinson said:

x + dick = dick + y

More info.

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to solve: x=y

RyePA

10# 2 Row Pils
2# Rye
2# Vienna
12 oz. Crystal 60L
8 oz. Flaked Barley

OG was 1.060

1 oz. Tettnanger FWH 4.4% (First Wort Hopped)
1 oz. Chinook 60 min 12%
0.5 oz. Chinook 30 min 12%
0.5 oz. Chinook 5 min 12%

Mashed in at 154 degrees for 70 minutes. Ran off 7 gallons and boiled for 90 minutes.

Pitched WLP001 in 1L starter

Amber ale
5 lbs of Munich
4.5 lbs 2-Row
.5 lbs Crystal 90L
.25 lbs Victory
3 oz Biscuit


OG was 1.052

Mashed at 153F for 1 hour and 45 minutes
Mashout at 163F for 15 minutes

Boiled for 60 minutes
.75 oz Northern Brewer pellets @ 60 min
.5 oz Hersbrucker pellets @ 15 min
.25 oz Willamette pellets @ 5 min
1 tsp. Irish moss @ 15 min