Hypothetically if a selected yeast with attenuation of say 70 % was put in to a solution containing only fermentable sugars only (glucose say). Would the yeast attenuate 100% and if not what would be limiting factors? For arguments sake say the fermentable sugars were extraced from malted barley and therefore contained suitable nutrient to allow healthy fermentation (or does this not follow). Go on. Go tech too if you can... I love it.