So I made an American Amber with an OG=1.074 and pitched a WLP002 starter. It ended up at an FG=1.016. That's an apparent attenuation of 77% which is good for this yeast (White Labs says 63-70% is typical.) However, the beer was still too sweet on my palate. So, I pitched some WLP001 and that brought it down to 1.013, for a final attenuation of 81.5% Tastes much better.
So, my question is, what do people see with WLP002? Is that kind of attenuation more typical, or did I just get lucky?
I've also heard folks have good luck with rousting and even adding some extra yeast nutrient and/or simple sugar partway through fermentation. Same question as earlier: Will WLP002 attenuate even further doing this?
Finally, I overshot my mash temp of of 154 and hit 158. I knocked a couple of degrees off that such that my mash profile was something like 158->156 for 10 minutes, then 156->155 for 50 minutes. So, my next question is, if I would have hit a lower mash temp, would WLP002 have attenuated even more? Or should I always plan on pitching a finishing yeast
As an interesting side note, I had heard of people using beano, but the it keeps breaking down dextrins until it is done or denatured at 130F. So, as an experiment, I took two equal 1/2 gallon growlers and fermented one with straight WLP001 and the other with WLP001 plus a beano tab. As already stated, the one with just WLP001 went to 1.013. The interesting thing is that the one with the beano finished at 1.001 and it may not yet be done! It still had some bubbles.