Subject: Terminology: attenuation
Date: 1989-12-01 19:35:33 GMT
In HOMEBREW Digest #314, Martin A. Lodahl writes:
"...observations will have to do: Wine yeasts (including Champagne)
seem to have a higher alcohol tolerance than ale yeasts, and will
continue to attenuate sugars long after ale yeast has called it
quits. It would be an interesting experiment to split a batch of..."
I just want to make sure I'm using the proper terminology. I thought that
'attenuation' refered to the amount of starch-to-sugar conversion. If not, what
is the proper term?
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