hi everyone. hope the fellows in US had a great thanksgiving holiday full of new beers
look, im getting a bit confused (perhaps overthinking) about the recommended yeast attenuations.
I want to follow the tips from the folks here for my IPL. Some say to bring the fermentation to ca.68°F after 75% attenuation in order to do a diacetyl rest (in case needed). As im doing a very small batch, I cant take big samples, only small drops for the refractometer. The question is when brewers talk about 75% attenuation, it means based on all the sugars present (fermentable and unfermentables) or based only in the fermentables? I think the max attenuation of my Yeast (Gozdawa 18) is 72%. I belive that it considers all the gravity as fermentables but I would liket to check this. Im not sure either if sofwares can be based on mash profile in order to calculate the amount of potential fermentable sugars (being that the 100%).
im sure you guys can help to clarify things
Great sunday to all
look, im getting a bit confused (perhaps overthinking) about the recommended yeast attenuations.
I want to follow the tips from the folks here for my IPL. Some say to bring the fermentation to ca.68°F after 75% attenuation in order to do a diacetyl rest (in case needed). As im doing a very small batch, I cant take big samples, only small drops for the refractometer. The question is when brewers talk about 75% attenuation, it means based on all the sugars present (fermentable and unfermentables) or based only in the fermentables? I think the max attenuation of my Yeast (Gozdawa 18) is 72%. I belive that it considers all the gravity as fermentables but I would liket to check this. Im not sure either if sofwares can be based on mash profile in order to calculate the amount of potential fermentable sugars (being that the 100%).
im sure you guys can help to clarify things
Great sunday to all