Brown Ale fermented... too much

[UnderConstruction]

So I brewed a brown ale with an OG of 1.063, used WLP002 which has an average attenuation of 63% to 70% and let it ferment for a week and a half at around 65 degrees. I expected to come out with between a 1.020 and 1.025 FG. However, I came out with 1.012. What could have caused such a dramatic increase in attenuation?

 

[northcal]

Could have gotten contamination with wild yeast. Give it a taste test and see.

 

[UnderConstruction]

It tastes fine. Of course its a little drier than I would have liked.

 

[daksin]

Yeasts often attenuate beyond the "safe" published numbers, especially if you're pitching the correct number of cells (and not underpitching like the companies want you to) and oxygenating your wort. The trick is to learn how yeast perform in your hands and adjust fermentability with recipe and mash temperature. I don't know of any brown ales that finish at 1.025. That's way too sweet for me. A 1.012 brown ale sounds tasty to me.