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| + | Attenuation is 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%. | ||
| − | + | = Further Reading = | |
| + | * [[Understanding Attenuation]] | ||
Latest revision as of 19:40, 29 November 2007
Attenuation is 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%.
