I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
So I am brewing lots of bitters using WLP002. Typically, I mash a grist with around 10-15% specialty malts at 66 C and ferment at 20 C. (I use BIAB and dunk sparging.) The typical situation is that ...
Like, for example, if you select a yeast with an average attenuation of 80%, but you mash at 160, which limits attenuation to 76.8%1, would the limit simply be the lower of the limit or the average ...