Author Topic: Attenuation  (Read 607 times)

Offline quest4watneys

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Attenuation
« 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)!
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Offline Kaiser

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Re: Attenuation
« Reply #1 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


Offline quest4watneys

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Re: Attenuation
« Reply #2 on: January 24, 2011, 09:13:51 PM »
Outstanding! Thanks
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Offline oscarvan

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Re: Attenuation
« Reply #3 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.
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Offline Thirsty_Monk

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Re: Attenuation
« Reply #4 on: January 25, 2011, 07:32:37 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.
You made a funny.  :D
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