Originally Posted by Hermit
Well, you give a good argument for the reason the manufacture gives a range and I understand all of that. The question is why do some yeasts 'eat more' in the same wort split into separate batches. Are they simply eating more complex sugars that the other strain can't or is something else going on?
Strains are like people, no two are the same. The same height/weight man might be able to lift more weight, or run for longer, strictly due to genetics (without any previous training taken into account). Much like animals have different skills, so do yeast.
Some work fast, others slow, some work a long time, others not so much, some chew a lot of sugars, others don't. Attenuation tells you which will chew the most in general, and which are also alcohol tolerant (so they keep working in a big beer).
You still need to look at recipe and mash temps though because some complex sugars will almost always remain in a beer, so how many you have to begin with is key.
To completely answer your question though, I don't think I've seen yeast mfrs. publish info on "this one eats complex sugars really good!"