Tag Info

New answers tagged


There's 4 main parameters that are going to go into potential attenuation: The yeast's inherent attenuation range. While most yeasts are in the 75-77% apparent attenuation range, some (like Wyeast 3711 in particular), have nearly 90% attenuation. The relative "strength" of the yeast going into the fermentation. This is going to be a function of the ...

Top 50 recent answers are included