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Old 02-20-2008, 03:07 PM   #1
Nov 2005
Newport News, VA
Posts: 662
Liked 3 Times on 2 Posts

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.
Primary - Empty
Secondary - Empty
Bottle Conditioning - None
Drinking - Peanut Butter Oatmeal Stout, Barleywine, Saison, APA, Strawberry mead
In the Works - Summer Rye for my wedding, May 15, 2010

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