Questions tagged [attenuation]

The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.

Filter by
Sorted by
Tagged with
9
votes
5answers
3k views

Over attenuated all grain beers

I'm having a problem with all my beers regardless of style getting over attenuated. I've been raising my mash temps up to 4° above each beers style (up to 158° or so) to compensate with no luck. I've ...
7
votes
4answers
2k views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
2
votes
3answers
900 views

Yeast attenuation and fermentable sugars

I'm a little confused about this and can't find an answer that satisfies my curiosity... I've found a helpful thread (What does high attentuation actually mean in terms of types of sugar fermented?) ...