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Old 02-20-2008, 03:07 PM   #1
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Default attentuation ?

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.

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Old 02-20-2008, 03:10 PM   #2
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This is my favorite formula page- attenuation is about 1/2 way down.
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