New answers tagged sugar
"what is the importance of understanding yeast attenuation?"....it is only a way of comparing one yeast to another using the same wort. You may or may not achieve the attenuation that is listed for the yeast. It may be less, it may be greater than listed. That depends on the fermentability of the wort.
Here's an article from Danstar on yeast attenuation and how it's measured. It's not using 100% fermentable wort, although according to the article there is no industry standard.
About 80% of the sugars in the malt extract are fermentable, and about 20% are not. The main fermentables are maltose, maltriose, smaller amounts of sucrose, glucose and fructose. The remainder - about 20-25% are 20% unfermentable dextrins, the remaining 5% other less common sugars with variable fermentability by ale yeasts. Thus typical values are between ...
You wouldn't need to add much more sugar if you are adding twice as much extract. Adding more sugar will depend upon what you are looking to do. I would recommend seeing what the OG is going to be with an online tool (personally, I like Brewer's Friend). It would all depend upon what you are aiming for. Adding a lot of sugar could impart a very strong ...
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