96% Attenuation WLP540?

[loonster]

Hi Guys,

I searched around for some info on this but couldn't find anything, apologies ahead of time if this has been discussed a lot (only my 12th brew).

I am doing a Belgian Blonde for the third time, changing the yeast from Brux Trois to WLP540 at the recommendation from the LHBS. Allgrain BIAB, starting gravity was around 1.052 (hydrometer).
Mash temp went from 154 down to 142, about 75 minutes. No chill method with saran wrap over the top of the kettle (I've done this several times, limited options in apartments).

Hydrometer readings are now at 1.003 after 12 days. This is by far my lowest FG. Sample is bone dry but tasty.

White labs and other forums put this strain at only 82% attenuation, yet this brew hit 96%. Should I be worried?

 

[day_trippr]

Did you use gear that had last been used for a diastaticus-positive yeast strain - like WLP644 or similar?
It'd still take a bit of a leap to get to 90+ percent attenuation but cross-contamination would get this batch closer...

Cheers!

 

[loonster]

I did use the same fermenter as a Brett strain I grew from a local brewery, but this brew does not have that distinctive brett flavor that the other brew did. Still sounds like a real possibility.

 

[VikeMan]

1.052 -> 1.003 is 94% Apparent Attenuation (not 96%), but even so, WLP540 won't get there by itself in a normal beer wort. So there's definitely something else going on. Either an erroneous FG measurement or some other microbe "helping."

 

[jsphlynch]

Sample is bone dry but tasty . . . Should I be worried?

No need to worry about a tasty beer, unless you're worried about how you're going to replicate it.