attenuation

[bigdave]

If I pitch yeast at 1.063 OG and expect a 75% attenuation rate that takes the estimated FG to 1.016. What happens if I then pitch a fresh batch of yeast at 1.034? Will the estimated FG remain at 1.016 or will it be a new calculation based on the SG at the time of pitching (in this case 1.009)?

 

[RobWalker]

i'm no expert, but yeast can surely only eat so much - the reason most sugars are left behind is because they're entirely unfermentable...

 

[bigdave]

So the attenuation % of a yeast strain is the % of the various sugars it's capable of converting to rather than the % of the total sum?.. That makes sense.

Cheers.