[dak0415]

Ok grain gurus, what would you suggest?  I want to use WLP007 (Dry English Ale, 75% attenuation) in an ESB that I usually ferment  with WLP002 (English ale, 67% attenuation) .  How much Carapils (Munton's) should I add to compensate for the difference in attenuation?  I don't use any with the WLP002, just 5% Simpson's Dark Crystal.

[alikocho]

My inclination is to tell you to do one of two things other than adding the carapils:

1. Do everything as you normally would, but ferment with the WLP007 and see how it comes out.

2. Mash a touch higher to raise the FG.

[Kirk]

+1 to that.  As I've recently found out, you can't completely trust the numbers they publish.  And, I just don't like the flavor of CaraPils or any dextrin malts.  I'd rather make do without them.

[chumley]

Another thought would be to underpitch (e.g., don't make a starter, just dump the tube of WLP007 into the primary).

I have found that the amount of yeast pitch significantly effects attenuation for most "normal" yeasts.

(The quotes are for some oddball yeasts, like WY3711 French Saison, seems to attenuate every beer to death regardless of the amount pitched).