Fellers....I'm aware that certain beers need to be drier tasting....but is there a certain range of ideal attenuation? For example...an Irish red ale, or a common American Amber...or an IPA? How low is to low....I just had an IPA with an OG of 1.045 and terminated at 1.005. Seems dry and sharp on the tongue. Thanks for your time.
Attenuation
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