Attenuation

Revision as of 02:28, 28 February 2007 by Sause (talk | contribs) (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" ...)
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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%.

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