I'm on my 2nd batch of belgian white with WLP410, the Platinum series of belgian white yeast offered by White Labs. The website says attenuation is 70-75%.
My first batch was an AG concoction that started at 1.046 and ended at just shy of 1.016, Giving attenuation in the 65% range. My current batch (yeast pitched from the cake on the original, mini mash) started at 1.048 and after 7 days in a primary is sitting at 1.018 for only about 61-62% attenuation.
Has anyone else used this yeast and had this same problem? I don't have much hope for my current batch hitting the terminal of 1.010 that I'm shooting for.
Let me know if you've used it and gotten good results. I'm weary of using the yeast I've washed that's in my fridge now until I hear good things about this strain.