[quest4watneys]

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)!

[Kaiser]

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

[quest4watneys]

Outstanding! Thanks

[oscarvan]

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.

[Thirsty_Monk]

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. 
Thanks