Recent content by flowerstomper

@day_trippr Thanks! Is it right to summarise as follows then: the listed attenuation is a general guide and has some assumption as to unfermentable sugars in the wort. If there is only fermentables, say sugar (100% sucrose) + water, the attentuation listed is not meaningful. Cheers all

Hi All - I have a question regarding the yeast attenuation that manufacturers sometimes quote on their product information sheets. For a working example, White Labs California Ale Yeast, where 73-80 (% I assume) is cited. If I consider this explanation from this website - it uses the analogy...