Sudz
Well-Known Member
The recipe I'm looking at shows a OG of 1.077 and a FG of 1.009. If I calculate the attenuation from these numbers I get 88%. Yet the yeast specified is rated at 70%. That suggest to me that there's no way for that yeast to ferment to 1.009 even if everything is perfect.
I assume there's something here I am failing to understand. What am I missing?
I assume there's something here I am failing to understand. What am I missing?