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Has anyone had experience with 1318 over attenuating? I brewed a blonde with 48% Pils, 48% 2-Row, and 4% carapils, mashed at 152 for 1.050 OG. After 3 days at 68 F, it was at 1.020 and I moved it to 71. 8 days into fermentation, SG is at 1.004! Tasted it, and it is good: mild bready esters...

I can't seem to find a thread that addressed this. I have a couple batches of blond sours (mostly pils with 5% malted wheat) that I gave 2 weeks at 70 with belgian abbey ale yeast and then pitched roselare and a homemade lacto starter. I also added 0.5 lb per gallon of figs and apricots...

I brewed a 1.063 OG IPA (el dorado with citra dry hop) using s-05 about 10 days ago. By day 7, it had dropped to 1.012 for 3 days straight after a slightly warmer than ideal fermentation (70-73F). A racked to secondary after 7 days to get it off the trub (forgot to use whirloc but did filter...