Report back on your attenuation. It's apparently pretty poor coming from ECY, or atleast was noted in the first couple of batches.
Any updates on this? I just tried making a starter with this yeast the other day and it is looking like the weakest starter I have ever had. It took 3 days to get to me via mail and I am wondering if it baked itself in the summer heat... kind of annoyed at dropping the money for yeast and shipping only to have it crap out. I will give the starter a few more days to take off and then use it to try and make a second larger starter before giving up on it.
I used the batch that was made in September 2013 (mentions had been made that something happened to this batch and it was not doing well, wish i had known this before buying) and it finished out around 1.016 in my session IPA, I knew there were still more points it could go and after pitching 05 it dropped down to 1.010, not sure I would use that from them until someone could confirm it is attenuating as I have heard conan does.
People who have been using our Yeast Bay Vermont Ale have been reporting typical attenuation ranging from 76-84%. Some people have been getting even higher attenuation into the upper 80's using a low mash temp, 5-8% corn sugar and a fermentation temp of 68-69 F for the first 3-4 days and then allowing it to rise to 71-72 F. We'll be restocking tonight at 8 PM PST if you're interested. Cheers!
i'll have to check my final numbers tonight, but i got very good attenuation from ECY029. 1.060 --> 1.010 (83.33% AA) if memory serves. first 3 or 4 days at 65*F, then slow rise to low 70's and hold.
