A buddy and me have been going round and round on attenuation. We have decided to ask smarter people out there in BeerLand.
Here is the question. If we create a recipe in beersmith, and it says estimated attenuation is 83%… however, our yeast strand specs says that the yeast will attenuate to 65-70%… does this mean that we will end up with under attenuated and overly sweet beer?
Cheers!