K
KellerBrauer
Greetings All - Is there a correlation between ?Attenuation Percentage? and ?Temperature Range?? In other words, when looking at a yeast strain, there is a specification for Attenuation, for example: 70-74% and a temperature range of, for example: 65 and 73 degrees F. Can one assume that at 65 degrees F one can get 70% attenuation and at 73 degrees one would get 74%?
The thought process is based on yeast being more active at higher temperatures. Hence, higher attenuation???
The thought process is based on yeast being more active at higher temperatures. Hence, higher attenuation???