All of my beers made with nottingham have finished with 85-90% attenuation. I've used this yeast exclusively for the past ten beers after going AG. I've calibrated my thermometer in boiling water for the mash, but am still wondering if it is off since the attenuation seems really high. I've been mashing at about 152-155. My questions is: Is this a typical attenuation for this yeast based on the mash temps, or is it too high, suggesting a thermometer that is reading too low?