Attenuation: Difference between revisions
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==See also== | ==See also== | ||
* [[Kettle Volume]] | *[[Kettle Volume]] | ||
* [[Wort Boil Duration]] | *[[Kettle Volume Lock]] | ||
* [[Evaporation Loss]] | *[[Wort Boil Duration]] | ||
* [[Final Volume]] | *[[Evaporation Loss]] | ||
* [[Efficiency]] | *[[Water Volume Added]] | ||
* [[Evap/Hour]] | *[[Final Volume]] | ||
*[[Final Volume Lock]] | |||
*[[Final Volume Lock Menu]] | |||
*[[Efficiency]] | |||
*[[Efficiency Lock]] | |||
*[[Attenuation]] | |||
*[[Evap/Hour]] | |||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 02:42, 28 January 2007
Attenuation field indicates the apparent attenuation expected from your yeast. Attenuation varies with yeast strain. There are several factors that affect attenuation including yeast strain, mash temp, ingredient choices, fermentation temp...etc.
So when creating a recipe you want to use your best guess. If you have already brewed and you know what you final gravity is you can enter your Original Gravity reading in the Analysis Tab. Doing this will automatically calculate your attenuation.