Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming sugar still need to be added... Thanks in advance!

share|improve this question

You will need to add priming sugar if the beer has reached its terminal gravity with the yeast being used.

In this example, despite the 80% attenuation the remaining 20% is not usually fermentable sugars. Its comprised of protein, dextrans and other molecules in solution that are largely ignored by your primary yeast strain.

Lastly, reported attenuation stats for a given strain are not a promise of performance. Wort composition (influenced by ingredients and mash conditions) will generally dictate the amount of attenuation possible of a given wort. It is possible to transfer a fermenting beer to the bottling phase prematurely, counting on the remaining fermentation to carbonate the beer. Generally, this is a difficult thing for most homebrewers to predict accurately enough and get reliable levels of carbonation.

share|improve this answer
Great answer!!! – Denny Conn Mar 18 '14 at 15:17
Thanks much Denny. – brewchez Mar 18 '14 at 15:18

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.