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Attenuation

22 bytes added, 18:40, 17 April 2008
/* Attenuation */
#Supplemental Yeast: A way of restarting a stuck fermentation, or helping out a weakening one is to all an active starter of either the same strain or a different strain of yeast. Since we perform this step frequently when we perceive that the fermentation is in need of help, the alcohol levels are elevated, etc. and so on, we want to pitch active working healthy yeast. Resist the urge to mage the starter wort over 1.060 “so the yeast gets used to the high alcohol levels” because this will actually slow down and/or hurt the yeast culture. For the same reason I do not recommend directly pitching dry yeast. Carefully re-hydrate dry yeast and make a starter, pitch the starter at high krausen, the peak of activity, 12-18 hours after you make it.
#Beano: aka enzyme additions, the “ultimate” solution is to generally be avoided if at all possible. This product breaks down, and continues to break down complex, non-fermentable sugars in your wort into simple fermentable sugars thus increasing attenuation. There is no problem adding enzymes to your mash, just make sure you understand the results you get. But if you are trying to correct a situation such as you mashed too high and you discover this when fermentation stops well before you wanted it to and add it to your “Secondary”, the problem is stopping it. Nuff said!!
[[Category:Glossary]]