SOB
Well-Known Member
I keep hearing you guys (I mean people, sorry ladies) talking about the attenuation of the yeast. I believe I understand the concept but I was mainly wondering what the formula is to get the percentage. Also, where do I find what kind of attenuation my yeast can achive, do I just need to look up the brand of yeast that I am using?
I apologize if this was covered in "How to Brew," I'm still trying to make it all the way through it. Reading puts me to sleep...
I apologize if this was covered in "How to Brew," I'm still trying to make it all the way through it. Reading puts me to sleep...