I was recently thinking about attenuation and how very often my attenuation will be almost exactly what the manufacturer states that it will be. Almost so consistently that I can calculate OG from FG. Im a pharmacy student with some knowledge of biochemistry, and the process of fermentation. However I can't think of a reason why the yeasties would decide 75% was enough and they would go dormant. Especially in higher OG beers in which there is plenty of residual sugars remaining for fermentation. i realize that maltose is a complex sugar and therefore the yeast have more difficulty metabolizing it, but don't understand why this would lead to such precise attenuation percentages.
Really just curious as to what makes the little guys tick, and hoping someone could help me out. Thanks!
Garrett
Really just curious as to what makes the little guys tick, and hoping someone could help me out. Thanks!
Garrett