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Old 09-19-2007, 06:26 AM   #1
Aug 2007
Posts: 11

Say you have yeast with medium (71-74%) attenuation, I understand why it may be lower, (not enough nutrients, and not enough aeration) but can it be higher? If you agitate the yeast, add more of it, etc, can you somehow bring the attenuation up?


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Old 09-19-2007, 01:54 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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Attenuation is determined by the ability of the yeast to handle complex sugars. More yeast won't make a difference and if you are using extract, you can't change the fermentability of the wort.

You can add Beano to breakdown the complex sugars, but this can give odd tasting results.
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Old 09-19-2007, 07:46 PM   #3
malkore's Avatar
Jun 2007
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and the yeasts ability to hold up against alcohol stunting or killing it.
so, yeah you can't really increase attenuation by adding oxygen or swirling or yeast nutrient.

it'd be like trying to make a grown man who's 5feet tall be 6 feet tall....just doesn't work.
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