What's your highest attenuation?

[Mattyc88]

What is the highest attenuation that you've gotten? What yeast was it and what was the beer style? Go!

 

[Grannyknot]

88%.
S-05
ipa

 

[beergolf]

Anything that used 3711... That yeast always takes the brew down near 1.000

 

[GrogNerd]

WLP007 took my pumpkin barleywine from 1.113 to 1.004. 96.5% attenuation

only been in bottles a little over 3 weeks, so haven't tried it, can't say yet how it turned out

 

[solbes]

WY3787 on a 1.078 tripel, 91% attenuation
WY1388 on a 1.070 Duvel clone, 90%
Bells on a 1.102 RIS, 89%

 

[dobe12]

Anything that used 3711... That yeast always takes the brew down near 1.000

+1! Wyeast 3711 is monster. I usually get between 92-96% attenuation.

I recently brewed a Belgian Tripel with Wyeast 1388 Belgian Strong and got 92%. I did a 15min rest at 130F and 60min rest at 148F. Also had 2.5lbs of cane sugar. Started around 68F and ramped up into the upper 70's after a few days.

EDIT: Was hoping for around 9.5-10% ABV. Coming in at 11.4%!!!

 

[Mattyc88]

WLP007 took my pumpkin barleywine from 1.113 to 1.004. 96.5% attenuation

Holy ****, I just did a RIS on WLP 007, still fermenting. Hoping for 80-85% attenuation. What did you do to aerate?

 

[Mattyc88]

+1! Wyeast 3711 is monster. I usually get between 92-96% attenuation.

I recently brewed a Belgian Tripel with Wyeast 1388 Belgian Strong and got 92%. I did a 15min rest at 130F and 60min rest at 148F. Also had 2.5lbs of cane sugar. Started around 68F and ramped up into the upper 70's after a few days.

Maybe I should try that yeast sometime. I've pretty much always used White Labs.

 

[GrogNerd]

Holy ****, I just did a RIS on WLP 007, still fermenting. Hoping for 80-85% attenuation. What did you do to aerate?

paint mixer on a power drill

aerated again 24 hours after pitch
added maple syrup and yeast nutrient on day 4
added 1 jar (11oz) Lyle's golden syrup and additional yeast (from original 007, saved about 1/3 of starter) on day 6
added 1 lb sugar on day 8

was that lb of sugar at the end that really dried it out. gravity right before I did that was 1.018, which is where I thought it would finish out

 

[m3n00b]

WLP007 took my pumpkin barleywine from 1.113 to 1.004. 96.5% attenuation

only been in bottles a little over 3 weeks, so haven't tried it, can't say yet how it turned out

Wow I can't imagine what this tastes like.

 

[GrogNerd]

Wow I can't imagine what this tastes like.

right now the spices are the most dominant flavors, very dry with just a little alcohol heat in the finish.

it's gonna be phenomenal when Halloween rolls around