British ale yeasts don't attenuate as much as american ale yeasts. In British ales this helps with the malty character and a tad of sweetness. The American Ale yeasts (like Chico), attenuate well and produce a drier beer.
Something is always fermenting
...."It's Bahl Hornin'"Primary:Brite Tank/Lagering:
Tart Cherry Cider, Belgian Tripel, AHA Summer Ale, Sonoma County Organic Cider, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, Belgian Quad (Grand Reserve), Belgian Pale Ale, German Pils (split WLP830 & WLP838)Bottled:
Contentment (Trappist), Derangement (Belgian Dark Strong), Kranky (Kolsch v1.1), Wise One (Wit)On Deck:My Site: www.restlesscellars.com