Type of attenuation on yeast packets?

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heywolfie1015

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When you look at a Wyeast packet, it gives an attenuation stat. Is this apparent attenuation or real attenuation? I'm trying to do the calculations on my latest batch and don't know whether to expect more fermentation from my yeast.

Thanks!
 
Apparent. Real attenuation would be what you actually get. I've use American Ale though and seen attenuation in the hight 90's even though it stated 70's.
 

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