Verdant yeast not attenuating anymore like normal

beervoid

Hello everyone,
I've been brewing with Verdant yeast since it got released and always got nice attennuation, somewhere between 72-78 usually.
Just recently, I'd say a month or 2 ago, I've not been getting very poor attenuation.
I'm doing everything exactly the same, same recipe that's I've been brewing for a long time. Always finishing around 1.017-1.019
Now I can't get the Verdant to attenuate more lower then 1.024. I calculated about 58-62% attenuation on the past few beers.
So I decided to mash lower 148f, even add more sugar to help dry it out up to 5% and the beer still does NOT want to go below 1.024.
Does anyone have any similar experiences? I'm left scratching my head what is going on.
I've heard Verdant had some problems with diastaticus but that should be fixed. My packages are good till 2024. All I can think of is the cell count went down in the packages or something.

beervoid

I brewed with Verdant just a few weeks ago, a brown ale went from 1.044 to 1.009, with 8% of the grist as invert sugar.
Are you sure your thermometer is still accurate? I had a thermometer that started going off so my mashes were warmer than I thought leading to poor attenuation.

DBhomebrew

Thermometer is calibrated.
I used to mash at 156f or even higher with no sugar, now I added sugar and mashed in at 148f so I should have seen some kind of difference one would think?

BrewnWKopperKat

Have you recently switched to using a refractometer?

beervoid

For a next batch, a "forced ferment" test with Verdant and a couple of other strains of yeast would be interesting. Perhaps Nottingham and Windsor (as it don't utilize maltotriose).

beervoid

I brew other beers as well none of them are seeing attenuation problems and they use different yeasts, so im pretty sure this not equipment related

BrewnWKopperKat

In fact I just did a ale split batch with verdant and windsor a week ago.
Verdant finished at 1.024, Windsor finished at 1.026
I mashed high on that one, around 158f

beervoid

@beervoid : I checked my brewing notes for this year. All my Verdant batches were either Briess or Muntons DME recipes (90%-ish DME, 10%-ish sugar, small amount of steeping grains). FG ended up in the expected range.

Question: does any one have information on Lallemand's "Standard Conditions Wort"? It's mentioned in their product information sheets, but I couldn't find a definition.

BrewnWKopperKat

Hi thanks for checking.
Im going through all my batches now as well and its been very consistent. Its cause its such a drastic difference out of the blue im digging what happened but cant find anything.
No idea about standard wort