I'm curious if I can keep some sweetness in my beer if I use a yeast that has a low attenuation. Is the attenuation low on a yeast b/c they just leave behind a certain amount of sugar naturally, or is the yeast just not capable of tolerating the alcohol content, leading to more left over sugars?
What sort of gravity would a low attenuation yeast end at? Any suggestions for an ale yeast?
What sort of gravity would a low attenuation yeast end at? Any suggestions for an ale yeast?
