article about attenuation

[Kaiser]

I added another article to the Wiki. This time about attenuation:

https://www.homebrewtalk.com/wiki/index.php/Understanding_Attenuation

When I started brewing I was always wondering why some yeasts are more attenuative than others. Some of the answers I got was the the yeasts know when to stop. After doing some more reading I discovered that all yeasts can completely ferment a beer given the right conditions. This article has some information on that.

Feel free to comment, especially if you have corrections.

Kai

 

[Orfy]

Thanks.
I'll go look.

Edit.

I've looked.

The usual standard Kaiser.

I think the Apparent vs. Real Attenuation Section needs expanding but that can be done later.

 

[bradsul]

Very nice! Too bad the math formula's can't be rendered.

 

[ohiobrewtus]

Excellent addition.

 

[Kaiser]

Very nice! Too bad the math formula's can't be rendered.

Yeah I'd love to play with the math package. Could you install that or do we have to wait for TxBrew?

Kai

 

[bradsul]

Yeah I'd love to play with the math package. Could you install that or do we have to wait for TxBrew?

Kai

It requires some software (some version of latex I think) on the webserver in order to work. I have no idea what kind of hosting TxBrew uses so it may not even be possible to get unfortunately.

 

[Iordz]

Good article and info.