Originally Posted by Fingers
I didn't think there was a direct correlation between volume of yeast and attenuation. As long as sufficient quantities are pitched, the yeast should do its stuff until all the sugar is gone, no?
Not exactly. Pitching rates definitely affect the final product. Underpitching can decrease attenuation and increase ester and fusel production. Overpitching can mute esters too much, and cause other off flavors. The point is, pitching rates can and do routinely affect beer flavor.
The MO that's too sweet v the American pale malt may have been underpitched, and hence underattenuated. How big of a starter did you make for the first beer? Was a stir plate involved? What was the FG for each?