flowerstomper
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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 of 'how much food is left on the table'.
I find this difficult to understand in relation to brews going 'dry'.
Using an example with numbers -
From this table - If we assume: we added 308g of sugar to 1L of water - it has a SG of 1.115, or a available alcohol of 15%-ish depending on methodology.
Using the above understanding of yeast attenuation - 115 x (1-0.8) = 23 - so we can expect, the yeast if it leaves '20% on the table' - it can only ferment to final gravity of 1.023 - which leaves me with a sweet end product, and an alcohol content of around 12%, despite the available alcohol and the yeast tolerance permitting 15% (assuming ideal conditions).
Is this right, or am I missing something?
Additionally: starting with a lower gravity wort - this definition of Attenuation would similarly suggest I would never be able to hit 1.000 - unless I had a 100% attenuating yeast - which I am not sure is consistent with practical experience. In fact this the website that provides this explanation of attenuation gives the following exact example:
In the example above, if you were to prepare a wort with an original gravity of 1.050 and ferment it with a strain whose published apparent attenuation is 80 percent, then you could reasonably assume that your beer’s final gravity would end up around 1.010.
Thanks for the feedback & responses in advance - always looking to understand what I'm doing better.
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 of 'how much food is left on the table'.
I find this difficult to understand in relation to brews going 'dry'.
Using an example with numbers -
From this table - If we assume: we added 308g of sugar to 1L of water - it has a SG of 1.115, or a available alcohol of 15%-ish depending on methodology.
Using the above understanding of yeast attenuation - 115 x (1-0.8) = 23 - so we can expect, the yeast if it leaves '20% on the table' - it can only ferment to final gravity of 1.023 - which leaves me with a sweet end product, and an alcohol content of around 12%, despite the available alcohol and the yeast tolerance permitting 15% (assuming ideal conditions).
Is this right, or am I missing something?
Additionally: starting with a lower gravity wort - this definition of Attenuation would similarly suggest I would never be able to hit 1.000 - unless I had a 100% attenuating yeast - which I am not sure is consistent with practical experience. In fact this the website that provides this explanation of attenuation gives the following exact example:
In the example above, if you were to prepare a wort with an original gravity of 1.050 and ferment it with a strain whose published apparent attenuation is 80 percent, then you could reasonably assume that your beer’s final gravity would end up around 1.010.
Thanks for the feedback & responses in advance - always looking to understand what I'm doing better.