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Attentuation

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batfishdog37

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Is there an attentuation calculator somewhere? Or what is a way to calculate attentuation for different yeast strains?

Thanks!!!!:ban:
 

cubbies

Tastes like butterdirt
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Most are listed on the manufacturers website and are listed in a range. There are many variable including the type of malt/extract used, mashing temperatures, etc. I rule of thumb, is about 75% attenuation for most yeast.
 
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