89% attenuation with WLP001?

[rtracer]

I made my first starter for an IPA recipe I made a couple weeks ago. My OG was 1.070 and my first post fermentation reading came in at 1.008.
I made a 2L starter of 001. I was kinda shocked at how low the FG was.
Both reading were with wort and beer at ~68*.
Fermented at 67*.
Is this even possible? White labs lists attenuation at 73-80%
The recipe did have 1lb of Candi sugar added late to boil. I am going to take a final reading tomorrow before I crash and keg the beer.
Maybe a made a mistake on reading my OG, but I am pretty anal about the readings.
My last brew was also an IPA with a 1.070 OG and I finished with a 1.016 FG without using a starter and the beer turned out way too sweet.
One thing I learned is that starters are a MUST!

 

[Patrick87]

I haven't used WLP001, but I regularly get 88-89% attenuation with US05 (dry Chico strain), so I'd say it's very possible, especially with a sugar addition.

 

[petrolSpice]

My highest attenuating beer was with WLP001, and it was in the low 90's% if I recall. Starters definitely help.

I've used WLP001 4-5 times and 80% has been about normal.

 

[p_p]

My last IPA started at 1.068 and finished 1.007 using this yeast strain.
Mashed at 64c and had about 4% sugar.

 

[kev211]

I regularly get high 80's with 001. 1 fresh pure pitch packet is supposed to be fine with no starter for a 5 gallon batch up to 1.070 so the fact that you made a big starter just helped things along

 

[Aristotelian]

I have been getting 85-87%. 89% wouldn't shock me.

 

[Drk93TT]

All of my ales I can recall (15+ in the last few yrs) with wlp001 have finished under 1.010 with a starter .. usually 1.005-1.008

Normal.

 

[BlueHouseBrewhaus]

The recipe did have 1lb of Candi sugar added late to boil.

That yeast will attenuate very well anyway, but you basically gave it a shot of adrenaline with the sugar. That's why people routinely add sugar to dry a beer out.

 

[Morrey]

You gave your yeast a great "dining" experience! That inverted beet sugar got it going on. I'd say your FG with WLP001 was in the very normal range based on this sugar addition.

When I add honey and Candi sugar to my Saisons, it attenuates out to a very dry finish, often to 1.003 or 1.004

 

[DCUSA]

Adding to the record here. I made a 3L starter w/stir plate to revive a 5 month old pack of 001.

OG 1.053, FG 1.005-6. 89-90% attenuated.

Grain bill was 98% Patagonia pale, 2% Patagonia C90. 150 mash.

 

[dmtaylor]

The recipe did have 1lb of Candi sugar added late to boil.

That's what did it.

 

[NGD]

 

[dmtaylor]

OMG, I had no idea... until now. Thanks @NGD.