PH and yeast ( fermintation)

So I have used white labs dry english ale 007 on 2 beers now and am only getting around 73 attenuation. I do good starters per mr malty and ferm at 66 degrees. Is this the norm for this yeast?  I have been consistently 2 to 3 pts higher on my FG. Disappointing !  I recently re pitched and did adaquite starter and only got 68 attenuation. I have been adjusting my PH more and wondering what would be to low post boil/pre ferm PH for yeast health. Last one was 5.29 post boil, english brown. I am consistent 99% of the time and this has just stumped me. It has only been with the English stains

I don’t know about the pH but is 66 degrees the temperature when you pitch the yeast?  Pitching at a higher temperature then going lower can stall it.  Do you aerate the wort when pitching?  The one time I got poor attenuation I had a high gravity beer that I didn’t aerate enough.  Also, do you brew extract or all grain?  Extract isn’t always as fermentable as all-grain wort.  I’m sure there are other variables I’m not thing about.

What temp are you mashing in at?  It could be that there are too many non-fermentables in your wort.

You also want to look into doing a Fast Ferment Test to see if your problem is in wort production or fermentation.

http://braukaiser.com/wiki/index.php?title=Fast_Ferment_Test

Kai

The English strains, including that one, flocculate really well.  Try raising the temperature by a few degrees after a week to make sure the yeast isn’t dropping out early.

This is it:) Really strange never had this happen finished at 1.018:( I think i will re brew using west york 1469? Has anyone ever used this in an english brown?
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Benny Hill English Brown
Brewer: Quattlebaum
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications

Boil Size: 4.69 gal
Post Boil Volume: 3.19 gal
Batch Size (fermenter): 3.00 gal 
Bottling Volume: 3.00 gal
Estimated OG: 1.050 SG
Estimated Color: 15.8 SRM
Estimated IBU: 26.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.6 %
Boil Time: 90 Minutes

Ingredients:

Amt                  Name                                    Type          #        %/IBU       
4 lbs 2.0 oz          Pale Malt, Maris Otter (3.0 SRM)        Grain        1        76.3 %       
7.8 oz                Crystal, Medium (Simpsons) (55.0 SRM)    Grain        2        9.0 %       
6.0 oz                Special Roast (Briess) (50.0 SRM)        Grain        3        6.9 %       
4.3 oz                Victory Malt (biscuit) (Briess) (28.0 SR Grain        4        5.0 %       
2.4 oz                Pale Chocolate Malt  (200.0 SRM)        Grain        5        2.8 %       
0.65 oz              Goldings, East Kent [5.00 %] - Boil 60.0 Hop          6        23.5 IBUs   
0.25 oz              Goldings, East Kent [5.00 %] - Boil 10.0 Hop          7        3.3 IBUs     
1.0 pkg              Dry English Ale (White Labs #WLP007) [35 Yeast        8        -

Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 6.5 oz

Name              Description                            Step Temperat Step Time   
Mash In          Add 2.37 gal of water at 166.9 F        152.0 F      60 min

Sparge: Fly sparge with 2.97 gal water at 168.0 F
Notes: