jtp137
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Does water chemistry affect attenuation?
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Water chemistry and attenuation
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Yes. But it's not really the ionic content that affects attenuation. It is the mash pH that affects attenuation. Low pH tends to enhance fermentability and high pH tends to reduce it. Of course, this only applies within the typical mashing pH range of about 5 to 5.8. Outside that range, there can be other factors. Be aware that the temperature and duration of the rests also have a substantial effect on attenuation capability.
No, not really. Mash pH may have a small effect but assuming that you are at all careful about that the effect won't be appreciable and is more likely to be seen in conversion efficiency than attenuation. The differences one notes in his beers when he becomes religious about mash pH are ones of flavor 'brightness' more than mash tun efficiency and mash pH is only partially determined by water chemistry. Malt chemistry is equally or more important.
Attenuation depends on
1) Yeast strain
2) Fermentability of the wort (i.e. sugar spectrum)
3) Fermentation temperature
4) Oxygenation
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