Homebrewers Association | AHA Forum

General Category => Yeast and Fermentation => Topic started by: quest4watneys on January 25, 2011, 03:36:52 AM

Title: Attenuation
Post by: quest4watneys on January 25, 2011, 03:36:52 AM
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 25, 2011, 03:42:07 AM
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 25, 2011, 04:13:51 AM
Outstanding! Thanks
Title: Re: Attenuation
Post by: oscarvan on January 25, 2011, 02:43:25 PM
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 26, 2011, 02:32:37 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