Homebrewers Association | AHA Forum

General Category => Yeast and Fermentation => Topic started by: quest4watneys on January 24, 2011, 08:36:52 pm

Title: Attenuation
Post by: quest4watneys on January 24, 2011, 08:36:52 pm

I'm familiar with the general definition of attenuation but not so much when it come to brewing. So here's another rookie question; what exactly is attenuation in relation to brewing? When I see a particular type of yeast and it gives an attenuation of 75%, what does that percentage reference? Thanks again for helping the uneducated mass(es)!

Title: Re: Attenuation
Post by: Kaiser on January 24, 2011, 08:42:07 pm

The quick answer is that attenuation refers to the percentage of gravity points that are fermented by the yeast:

Attenuation = 100% * (starting gravity points - final gravity points)/starting gravity points.

the long answer is here: http://braukaiser.com/wiki/index.php/Understanding_Attenuation

Title: Re: Attenuation
Post by: quest4watneys on January 24, 2011, 09:13:51 pm

Outstanding! Thanks

Title: Re: Attenuation
Post by: oscarvan on January 25, 2011, 07:43:25 am

It's also the effect that beer has on the brewer. If I have four home brews, I am 50% attenuated. A few more and I am snoring on the couch.

Title: Re: Attenuation
Post by: Thirsty_Monk on January 25, 2011, 07:32:37 pm

Quote from: oscarvan on January 25, 2011, 07:43:25 am

It's also the effect that beer has on the brewer. If I have four home brews, I am 50% attenuated. A few more and I am snoring on the couch.

You made a funny.  :D
Thanks