Timeline for How does the attenuation limit from mash temperature affect yeast attenuation?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| Oct 1, 2014 at 16:59 | vote | accept | Wyrmwood | ||
| Oct 1, 2014 at 16:14 | comment | added | Chino Brews | This is not a direct answer, but doing a forced ferment test on your wort is highly recommended to determine the attenuation limit for that particular wort. | |
| Oct 1, 2014 at 16:13 | comment | added | Chino Brews | Sorry, on the second question, I am not aware of a resource like that. I think it would be hard to put together because you will have variability even if you could keep mash temp stable to laboratory degrees of precision because wort fermentability likely correlates with water-to-grist ratio, mash pH, and sparging technique. On the first question, it seems like you would still have variability -- each yeast cell has its own preferences and limit for fermenting the sugars from the most readily fermentable (glucosse) to more difficult to ferment (like maltotriose). | |
| Oct 1, 2014 at 12:40 | history | tweeted | twitter.com/#!/StackHomebrew/status/517292945477619712 | ||
| Oct 1, 2014 at 12:32 | answer | added | brewchez | timeline score: 3 | |
| Sep 30, 2014 at 22:26 | comment | added | Wyrmwood | Let's assume, for sake of the question, that the "average attenuation" is not taken from what the mfg states, rather it is an average of what you get for that yeast with that beer style (all other things being equal). You are only wanting to know how additional changes in mash temp will affect attenuation. | |
| Sep 30, 2014 at 20:47 | comment | added | Chino Brews | The attenuation ranges specified for yeast do not apply to your wort. They are merely provided by yeast labs for you to be able to compare yeast strains from the same lab. Those numbers come from fermenting a standardized (for their lab) lab specification wort that may have little bearing on your particular beer. Also many other other factors affect attenuation besides wort, including pitching rate, yeast's health and prior history, yeast strain, availability of yeast nutrients, alcohol level, temperature, and other competing microorganisms. | |
| Sep 30, 2014 at 20:21 | history | asked | Wyrmwood | CC BY-SA 3.0 |