I am looking to school myself about the Yeasties that we use in our Brews. After being a Home Brewer for more years then I'd like to admit, my recent step to All Grain has really brought out my OCD So, I want to start understanding my Yeast. Hence, Attentuation rates. I have seen people on this board quote attention rates, and with those rates, they can then say that the Fermentation is done. I need to learn that. So where would you send a guy to learn everything he needs to know about his Yeasties? Book, Internet, Pod Cast, what ever works for me.