Brew UK Forum | General Brewing Discussions
Attenuation?
Hi,
May seem like a silly question and there is probably a simple formula, but how to you work out the attenuation of a particular yeast when pitched into your wort?
Say I wanted to to pitch a Ringwood Wyeast with an attenuation rate of 68-72% into a wort of say 1.051, what final gravity could I expect this type of yeast to leave me with? is there an easy way to work this out? Probably the most obvious and simple calculation im missing - but can't get my head around!
Hope your all keeping good and brewing well!
Cheers, H
Planning - Golden ale with lots of Styrian hops
Conditioning - Theakston Old Peculier
Conditioning - Christmas 2010 (Strong Xmas ale)
Maturing - Peach wine kit
Drinking - Summer Lightning, Summer Wit
Conditioning - Theakston Old Peculier
Conditioning - Christmas 2010 (Strong Xmas ale)
Maturing - Peach wine kit
Drinking - Summer Lightning, Summer Wit
Responses
Posted 1 year ago by Member
Here you go:
[(OG-FG)/(OG-1)] x 100
Taken from White Labs
For example:
OG = 1.044
FG = 1.010
(1.044-1.01/1.044-1)*100= 77.27%
Fermenting:
Condtioning:
Drinking: Twibute Clone, PJ Clone
Posted 1 year ago by Member
Cheers Simonb, Thats just what I needed - Thank you!
Conditioning - Theakston Old Peculier
Conditioning - Christmas 2010 (Strong Xmas ale)
Maturing - Peach wine kit
Drinking - Summer Lightning, Summer Wit
Reply
You must log in to post.