cladinshadows
Well-Known Member
When bottling, how do you know the yeast have enough left in them to carb up even if you add sugar? Aren't yeast supposedly good for about 80% attenuation?
Do any of you take the attenuation into consideration when you decide whether or not you need to add yeast before bottling? or does it just work and isn't worth thinking about?
Do any of you take the attenuation into consideration when you decide whether or not you need to add yeast before bottling? or does it just work and isn't worth thinking about?