Whats the formula for calculating the attentuation you got from your yeast? For example my IIPA had an SG of 1.071 and is currently at 1.020 but I was wondering what the attentuation was.
Primary - Empty
Secondary - Empty
Bottle Conditioning - None
Drinking - Peanut Butter Oatmeal Stout, Barleywine, Saison, APA, Strawberry mead
In the Works - Summer Rye for my wedding, May 15, 2010