Homebrewers Association | AHA Forum
General Category => Yeast and Fermentation => Topic started by: quest4watneys on January 24, 2011, 08:36:52 pm
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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)!
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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
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Outstanding! Thanks
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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.
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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