So, a lot of brewing yeast has attenuation % listed. It is defined as the degree to which yeast ferments the sugar in a wort or must. I found this very confusing, because brewers yeast or any yeast when it is pitched into a wort or must that contains only fermentable sugars will ferment it all, provided it is within its alcohol tolerance limit. Beer wort has fermentable sugars and nonfermentable sugars. I would imagine beer yeast ferments all fermentable sugars and leaves other sugars alone. Wouldn't attenuation be a characteristic of wort and not yeast? How would the result differ, between yeast with 80% attenuation vs the one with 60% attenuation, since they both will ferment all fermentable sugars?