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Old 02-28-2007, 03:39 AM   #1
Apr 2006
Posts: 44

I'm curious if I can keep some sweetness in my beer if I use a yeast that has a low attenuation. Is the attenuation low on a yeast b/c they just leave behind a certain amount of sugar naturally, or is the yeast just not capable of tolerating the alcohol content, leading to more left over sugars?

What sort of gravity would a low attenuation yeast end at? Any suggestions for an ale yeast?

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Old 02-28-2007, 04:10 AM   #2
Mar 2006
The Command Center
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I don't know much about most of the questions you asked, but I do know, vaguely, that yeasts normally attenuate from 70-80% of sugars.

Safale 04 is a low attenuator, as is WLP 002, I believe. Many English ale yeasts, for that matter, are low attenuaters.


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Old 02-28-2007, 05:30 AM   #3
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Aug 2006
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Look at Danstar's Windsor. I used it in a wheat.. left it nice and sweet.
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Old 02-28-2007, 06:51 PM   #4
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Oct 2005
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Most of time an ale yeast stops when the complexity of the remaining sugars exceeds its ability to process them, although alcohol tolerance can play a part.

WLP002 English, Danstar Windsor, Wyeast 1099 would be the best choices.
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Old 02-28-2007, 07:51 PM   #5
Dec 2005
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Have a look on the White Labs website, gives a list of the attentuation %. This should only be used as a very rough guide, mind you.

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Old 02-28-2007, 11:43 PM   #6
Baron von BeeGee
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Wyeast 1338 is a low attenuator that I have used...very malty result. Crazy rocky looking kraeusen, too!

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