Question for you, since you’re the most experienced brewer I know for the yeast named after you. What sort of attenuation do you normally see from a 1st Gen pitch of 1450? I wasn’t thinking and did a shaken not stirred starter for the first time with too many other new variables. Not only did I do shaken method for the 1st time, this was the first time using 1450. The beer had a SG of 1.087 and is an imperial stout. It got down to 1.025. All in all I’m happy, just trying to evaluate if the attenuation I saw is in line for this strain of yeast for a first pitch from a smack pack.