93% attenuation?

[alpine]

Using WLP070, started at 1.073 and stripped it at 1.005 after about 64 hours. Temp started around 78 dF and rose to the low 80s during that time. What I'm finding weird is that I mashed a bit on the high side (156-ish), so I wouldn't have expected even 80%. Normally, I'd think there was a bug in there like brett or LAB, but in that short of time?

Anyone else have similar results with this yeast?

edit - should have mentioned: 50% 2-row, 50% wheat. OG taken with a refractometer at room temp, FG with a hydrometer.

[MitchyBourbon]

I understand what you are saying. Mashing at 156°F, I too would expect a fair amount of unfermentable sugars that would prevent the final gravity from reaching 1.005. Maybe you mashed for a long enough time to break down all/most the starches into fermentable sugars. Maybe the temp was actually cooler than 156 °F. Maybe your hydrometer is off. Maybe you just got lucky. I have not used that yeast but I have not heard that it has any ability to convert unfermentable sugars over and above other yeasts. If you didn't do a boil perhaps the enzymes worked on it some during fermentation.

Why would you suspect a brett or lacto infection?

[alpine]

I did mash for 90 mins, and didn't boil. All of my test equipment is calibrated so I don't think the data's bad. First time using this yeast, but I typically get close to the published AA numbers. To beat it by 10 points would normally leave me thinking something's eating the sugars the yeast left behind. With this short of a schedule, though, that doesn't seem likely as the funky stuff is typically pretty slow.

[raketemensch]

Sorry for the necro, but how did this yeast work out for you?

I'm going to get a sour mash going soon, and I'm trying to pick a good yeast for it, since I'll be living with it for a while....