clemson55
Well-Known Member
Whats the formula for calculating the attentuation you got from your yeast? For example my IIPA had an SG of 1.071 and is currently at 1.020 but I was wondering what the attentuation was.
attentuation ?
- Thread starter clemson55
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This is my favorite formula page- attenuation is about 1/2 way down.
http://www.realbeer.com/spencer/attenuation.html
http://www.realbeer.com/spencer/attenuation.html
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