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The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.
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The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
The technique of leaving beer in the fermentor after fermentation has finished in order for suspended yeast to remove diacetyl "butterscotch flavors" from the brew.
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Wort produced from a combination of both malt extract (dry or liquid) and the mashing (steeping) of grains.
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Abbreviation: Alcohol By Volume. The percentage of alcohol in a given volume of liquid.
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The factor of alpha acids extracted from hops during boiling compared to the theoretical maximum. Typical utilization is 0.2-0.3. All things being equal, a lower gravity wort and longer boil times con…