I used WL 005 for my last two batches, sister slants from the same purchased liquid-yeast package, made into starters in the identical way. White Labs lists the attenuation range of 67 to 74%. The last two times I brewed I calculated my actual as 72% both times. One was mashed at about 153 degrees, the other at 150. I thought I should see a difference in attenuation between the two - the whole alpha versus beta thing. Hypothetically should I have? (I haven't had a chance to drink the second one yet to see if I can discern a difference in body).
Thanks for any comments!