MPBeer
Well-Known Member
- Joined
- Dec 12, 2017
- Messages
- 98
- Reaction score
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I'm trying to come out of a recipe, a 5~6% stout with huge mouthfeel. I want my beer's FG to be 1.030, but if I do, my ABV go up to 8~9% at least.
I don't have many yeast selection, so I'm going with S-04. I want my attenuation to be 60% rather than 70%, can I do that?
I know low-pitching might help, but heard that makes some ester and I don't want any fruity ester in my stout.
Thanks!
+
Also, what is "attenuation"?. I mean, how is that possible for the yeast to just eat 65~90% of the sugar in the beer? Is it like they can't do their work anymore if there are more alcohol than sugar, and the limit for each yeast strains are different? I know pitching yeast more than enough doesn't over-attenuate the beer so.. just wondering
I don't have many yeast selection, so I'm going with S-04. I want my attenuation to be 60% rather than 70%, can I do that?
I know low-pitching might help, but heard that makes some ester and I don't want any fruity ester in my stout.
Thanks!
+
Also, what is "attenuation"?. I mean, how is that possible for the yeast to just eat 65~90% of the sugar in the beer? Is it like they can't do their work anymore if there are more alcohol than sugar, and the limit for each yeast strains are different? I know pitching yeast more than enough doesn't over-attenuate the beer so.. just wondering