I am planning a series of Ringwood beers over the next month or so, until I want a new yeast. I understand the need for a loosely fitting lid during fermentation to simulate open fermentation so the yeast remain happily at work. Those of you who have used this yeast in this way, how far are you getting this to attenuate? The Wyeast site says 68-72% but my beers always attenuate further than the advertised ranges for any yeast.
(~):} Just a little Furthur (~):}