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02-28-2007, 02:39 AM
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#1
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Anyone know of a ale yeast with low attenuation?
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I'm curious if I can keep some sweetness in my beer if I use a yeast that has a low attenuation. Is the attenuation low on a yeast b/c they just leave behind a certain amount of sugar naturally, or is the yeast just not capable of tolerating the alcohol content, leading to more left over sugars?
What sort of gravity would a low attenuation yeast end at? Any suggestions for an ale yeast?
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02-28-2007, 03:10 AM
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#2
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I don't know much about most of the questions you asked, but I do know, vaguely, that yeasts normally attenuate from 70-80% of sugars.
Safale 04 is a low attenuator, as is WLP 002, I believe. Many English ale yeasts, for that matter, are low attenuaters.
monk
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02-28-2007, 04:30 AM
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#3
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Vendor and Brewer
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Look at Danstar's Windsor. I used it in a wheat.. left it nice and sweet.
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02-28-2007, 05:51 PM
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#4
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Most of time an ale yeast stops when the complexity of the remaining sugars exceeds its ability to process them, although alcohol tolerance can play a part.
WLP002 English, Danstar Windsor, Wyeast 1099 would be the best choices.
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Last edited by david_42; 02-28-2007 at 11:58 PM.
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02-28-2007, 06:51 PM
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#5
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Have a look on the White Labs website, gives a list of the attentuation %. This should only be used as a very rough guide, mind you.
http://www.whitelabs.com/beer/homebrew_strains.html |
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02-28-2007, 10:43 PM
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#6
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Beer Bully
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Wyeast 1338 is a low attenuator that I have used...very malty result. Crazy rocky looking kraeusen, too!
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