hector
Well-Known Member
Hi there !
According to Palmer's "How To Brew" , the apparent attenuation of a yeast strain depends on
the types of sugars in the wort that the yeast is fermenting .
Does a low attenuation mean that the wort consists mostly of unfermentable sugars ?!
Hector
According to Palmer's "How To Brew" , the apparent attenuation of a yeast strain depends on
the types of sugars in the wort that the yeast is fermenting .
Does a low attenuation mean that the wort consists mostly of unfermentable sugars ?!
Hector