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Old 10-16-2009, 09:29 PM   #1
kinstmatt
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What does Attenuation mean? So far I just tasted my first bach I ever made. It is rasberry wheat. Taste really really good but taste more like wine and is sweet.

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Old 10-16-2009, 09:32 PM   #2
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http://www.homebrewtalk.com/wiki/ind...ng_Attenuation

Here is some reading for you.
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Old 10-16-2009, 09:34 PM   #3
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Quote:
Originally Posted by kinstmatt View Post
What does Attenuation mean? So far I just tasted my first bach I ever made. It is rasberry wheat. Taste really really good but taste more like wine and is sweet.
Attenuation is how much the yeast eats up the fermentable sugars and produces alcohol.

Equation would be Original Gravity - Final Gravity / Original Gravity.

Most yeast will attenuate I would say between 70 to 77 percent. What was your final gravity? Anything under 1.010 would be too dry for a true to style wheat beer.
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Old 10-16-2009, 09:37 PM   #4
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I just skimmed it but doesn't that explain details about attenuation, assuming you already know what it is, rather than actually tell you what it is?
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Old 10-16-2009, 09:39 PM   #5
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Attenuation is a measure of how much of the sugar in the wort is converted into alcohol.

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