RiversC174
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- Feb 25, 2006
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I just did some reading up on the terms attenuation and flocculation and I fully understand them both. The yeast I am going to use for my next ale is Wyeast Northwest 1332. Its attenuation is in the range of 67-71% which is, from what I read, on the lower end. I was planning on using one Coopers Real Ale kit and 3 lbs. of amber DME for my wort. I know that is a little above the normal amount of fermentables for a 5 or 5.5 gallon batch but I was aiming for a little higher ABV than my first ale. Now the question is, since the attenuation of the yeast is in the lower range, will the extra DME just make my ale taste real malty and sweet because the yeast is consuming a lesser percentage of the sugar? Should I order a WLP or Wyeast with a higher apparent attenuation to cope with the extra fermentables or am I freaking out and becoming the poster child for "Relax, Have a Home Brew?" Haha, thanks guys.
Joe
Joe