Post both recipes so folks can see the difference
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I'm a poster child for what not to do. Flip flops and shorts. Dropped a cinder block on my toe and broke it, but I still wear the flip flops.
Reason #1 why my brewery boots are steel toed.
I think the degree of attenuation is influenced by everything. Water, nutrients, pH, grist, mash temp, bla bla , the particular yeast strain itself, and thier health, but in my opinion the greatest contributor is fermentor temp. Namely stability.
again though, you're talking about not letting the yeast finish which in under attenuation rather than lower attenuation. a fully attenuated session beer that was done at 55%AA is better in my opinion than a beer that wanted to finish at say 70% but through mishandling was caused to finish at 55% the second one is going to taste sweet and, well, unfinished, while the first will taste malty and finished but with lot's of body and a full mouthfeel.