(New page: '''Attenuation:''' The amount of sugars converted into alcohol and carbon dioxide by yeast, usually expressed as a percentage. Attenuation figures can be expressed as "Apparent" or "Real" ...) |
|||
| Line 1: | Line 1: | ||
| + | [[Category:Glossary]] | ||
'''Attenuation:''' The amount of sugars converted into alcohol and carbon dioxide by yeast, usually expressed as a percentage. Attenuation figures can be expressed as "Apparent" or "Real" due to the fact that alcohol is less dense than water. A 1.050 wort fermented to 1.012 has an Apparent Attenuation of 75%, but a Real Attenuation of 63%. | '''Attenuation:''' The amount of sugars converted into alcohol and carbon dioxide by yeast, usually expressed as a percentage. Attenuation figures can be expressed as "Apparent" or "Real" due to the fact that alcohol is less dense than water. A 1.050 wort fermented to 1.012 has an Apparent Attenuation of 75%, but a Real Attenuation of 63%. | ||
Revision as of 03:17, 28 February 2007
Attenuation: The amount of sugars converted into alcohol and carbon dioxide by yeast, usually expressed as a percentage. Attenuation figures can be expressed as "Apparent" or "Real" due to the fact that alcohol is less dense than water. A 1.050 wort fermented to 1.012 has an Apparent Attenuation of 75%, but a Real Attenuation of 63%.
