WLP007 Over attenuation

[sborz22]

I just wanted to stop in quickly and see if anyone else has had experience with this yeast over attenuating past the 80% mark.

I have a pale ale and just check gravity and it is reading about 85% attenuation.

I know that grain bill and mash temps affect attenuation I am more so just looking to see if anyone else has has experience with this yeast eating more than it's fair share of sugars!

Cheers

 

[FermentedCulture]

WLP007 was reported by a brewery to be one of the yeasts which was effected in the recent diastaticus contamination. Contamination from this yeast can lead to over-attenuation.

It could also come from other factors like cross contamination in your equipment. Have you used any saison yeast recently?

 

[Riverevir]

Right now, I've got the opposite happening. 1.060 stout has only dropped to 1.020 at this point. Mash temps were high, but I have been surprised that this doesn't seem to be creeping lower. My attenuation is quite low compared to everything I've read so I'm curious to see how this story goes for you. Really wish I did my homework before committing to this, but I asked at the LHBS what would work best for a stout and this was the guy's first recommendation. I trusted it and will feel very sheepish if I run into issues, but so far my low attenuation at least isn't signaling a contamination.

 

[FermentedCulture]

If wlp007 really is the same strain that s-04 aka whitbred B/dry then it doesn't ferment much maltotriose, which would lead to your low attenuation.

 

[EnglishAndy]

Looking back at my last 3 brews with WLP007 I've had 80.7%, 81.9%, 80.5% attenuation so no, it's not unusual at all to hit 80%. It's a beast of a yeast that'll rip through your wort, drop like a ton of bricks and leave you with a clean, dry and bright brew that lets hops shine through. I wouldn't worry in the slightest about getting 85% out of it.

 

[ESBrewer]

Completely depends on the conditions. 80% seems to be common so 85% is possible as well. I regularly get 79% with wlp002/wy1968 and it is 63-70% yeast in the official catalogs. 007 is 70-80% so you can expect anything between 0 and 90% depending on the wort. I would only call it over attenuation if u have brewed it before (in exactly the same way) and it attenuated less.

 

[Riverevir]

Thanks Ferm. I had no idea what you said but google helped me. In case anyone isn't aware, a quick google search lead to me reading that the production of maltotriose is about double in the high 150s (where I mashed) compared to how much is produced in the low 140s.

I have no idea if that's accurate, but combined with Ferm's statement and my googling it makes logical sense for where I mashed and what I've got at FG.