Attenuation effects carbonation - discuss...

[KilhavenBrew]

If you are carbonating with priming sugar in the bottle, you would need to take the yeast attenuation into consideration.

Think about a 70% attenuation type yeast. And then an 80% attenuation type yeast.

WLP002 has 63 to 70%. While WLP007 Has 70 to 80%. Both about the same in flavor profile so a good example.

That is 17% more CO2 created by the yeast in the bottle because it is 17% more sugars being eaten.

 

[pompeiisneaks]

I would think it is more related to the yeat strains alcohol tolerance. If youre already there at its limit, it may not be able to do much. If it still has room to eat without the alcohol stunning/killing it, then you're good to go.

 

[KilhavenBrew]

There could be some of the tolerance factor in there. But most of these yeast strains have a tolerance of more than 8% and most of us are not making beer at 8% ABV as a base.