The AA he's referring to is "apparent attenuation" - the percentage original gravity that was fermented out.
Your original gravity was 1.082 and your finishing gravity is 1.033. 33 is 39% of 82 (you remove the "1" in front of the decimal point because theoretically 1.000 is the lowest you can go) so your apparent attenuation is about 60%.
Thanks, Wutz! Based on the projected OG and FG from the kit paperwork, I was shooting for 75-80% AA. Is it always going to be around there that I want to shoot?
And what tangible effect will low AA result in? I'm guessing that the mouthfeel will be thicker than desired, the ABV will be lower than desired and the beer may be sweeter than intended. Is this correct, and what else might be affected.