So I have been looking at recipes on the All-Grain Northern Brewer list. I cam a across two words I am no familiar with.
Flocculation. was the the first I looked up and found that it is all about how long the yeast stay active for example Low means it will stay in suspension longer so low flocculation will do their thing longer.
Apparent attenuation was the next term I was confuse on. What I found was amount of reduction and the temp at which the yeast should be.
So my questions are am I right? Is this that important to be thining about? Why do some recipes haf=ve this info and some do not?