Author Topic: Yeast attenuation  (Read 3484 times)


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Yeast attenuation
« on: June 28, 2008, 02:45:15 PM »
Hello everyone,
I am trying to add WB-06 for a Hefeweizen. I have looked at the pdf and cannot find the attenuation or the flocculation for this yeast. Not sure where to look for the answer. Does anyone know where I can look for this? Hope I posted this question in the right field.
Thanks for any help, :)


  • Guest
Re: Yeast attenuation
« Reply #1 on: June 30, 2008, 07:32:22 AM »
There has got to be a simple answer for this. Maybe not so simple and that is why I can't figure it out. Anyone???

Offline BeerSmith

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Re: Yeast attenuation
« Reply #2 on: June 30, 2008, 07:48:06 PM »
According to this page:

the attenuation is low (final gravity high) and sedimentation (flocculation) is low.  Given that other German wheat yeasts are in the 73% attenuation range, I would put this one in that range or maybe a percent lower.

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