- Jul 3, 2014
- Reaction score
Fellow Brewers-I've managed to get a block of Fermentis LA-01 yeast for brewing low alcohol beer. In a nutshell, this yeast only attenuates about 20% by conversion of simple sugars (Glucose) only. Fermentis recommends a 7P (1028) wort to achieve 0.5% ABV. So, my question is bitterness adjustment. Do I try to maintain a style defined OG/IBU ratio as a full strength recipe-since sugars and malt character be present-or take another approach?