I use Lallemand Munich Classic Wheat Beer Yeast for Hefeweizen. Generally pretty happy with it, but it seems to consistently have low attenuation. I think it detracts a little from what the beer should be. Lallemand shows attenuation of 76% - 83% - I get around 75%. I’m using Wheat LME, so not loaded with unfermentables. About 67F fermentation temperature. Dry pitched, as recommended by Lallemand. One packet in 5 gallons of around 1.050 wort. That’s in their range, but near the low end. I hesitate to increase the pitching rate, but maybe I should try that. All the other yeast that I use, including Lallemand Nottingham, come in pretty much as the manufacturer predicts. Does anyone else get similar results?