This is a tough one. I had to put my thinking cap on before sitting down to write this response out. I need to get one thing clarified before I jump into
Beer attenuation and finishing gravity is closely related to yeast and different strains but there are many ways for brewers to control it.
I want to begin with a true confession about how I write this column. Using no special system, I select questions for discussion from those that are sent into BYO. The best
Getting accurate hydrometer readings is critically important to brewing better beer. However sometimes it’s really tough to get the best reading you can – especially after your beer has some carbonation built
A beer’s final gravity is going to be affected by so many minor decisions and will have a huge impact on the finished beer. Make sure you understand all the nuances as well as tricks brewers can use to control this aspect of their beer.
The hydrometer is one of the most important pieces of equipment for any brewer. But if the readings aren’t accurate your hydrometer is worthless. Brew Your Own Magazine’s Technical Editor Ashton Lewis
Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you how to conduct your own forced fermentation tests to help determine in advance the expected finishing gravity of a batch of beer
Calculating the impact a fruit addition will have on a beer’s ABV is tricky — so much so that even commercial brewers have gotten in trouble for miscalculating their influence on gravity. We take a closer look at the math required to get it right.
How nice would it be if you could monitor your wort’s gravity in real time without constantly needing to pull samples? While this build is still a work in progress, its innovative
design is still impressive enough.
Thanks for the interesting question, Duncan. The product you are using as your source of bacteria lists Lactobacillus plantarum as the only bacterial ingredient in this beverage. Lactobacillus plantarum is a facultative
Alpha amylase can be added to the fermenter to aid in attenuation, but it has limited efficacy in converting dextrins and starch into fermentables. The primary role of the endoenzyme alpha amylase