WLP585 attenuation

[sendai]

I'm wondering what kind of attenuation I can expect from WLP585 Saison III.

If you have used it before, can you post your OG, FG and if you used simple sugars or not? Also, did it stall for you?

 

[secondbase]

I used this yeast to make a saison 84% pils, 8% wheat, 8% cane sugar. Mash 149º. OG 1.045, FG 1.000.

Fermented at 67º and let free rise to 80º by the end of fermentation. The yeast did not stall but it chomped on a few extra gravity points between week 2 and 3. It also threw out some sulfur during fermentation that eventually conditioned out.

 

[sendai]

100% apparent attenuation?! That beats even 3711!

 

[chrilr]

I used it in a 1.035 saison mashed at 148. Pilsner, wheat, oats and honey. It finished at 1.001 so 93%, pitched at 72 and ramped to 85 over 4 days