I'm sharpening up my brewing a bit this year by fine tuning BrewMate - for a lot of items the default values built into the system work quite well and get me within the ballpark. However one priority is to get the yeast attenuation numbers as accurate as possible for the yeasts I currently use. Currently BrewMate sets all the yeasts at 75%
For example a difference of a few percent can make the difference between a beer calculated to attenuate to 1.011 and 1.009 - which can translate to a difference in ABV predicted.
I note that for most of the yeasts I normally use, on the CraftBrewer site I see figures such as "73 - 77 %" for a strain of yeast.
Why would there be a range and not a more precise value? Does it depend on the fermentability of the wort, if so what wort did they use to claim an attenuation of 75% for the above yeast - the midpoint between the 73 and 77?
I'm wondering if it's an idea to put that mid value in for each of the yeasts in BrewMate's table.
Another thing, does anyone know what the attenuation is for Coopers Bottle yeast? Maybe do a mini test-brew with a plain base malt or something?
edit: tidied up post somewhat
For example a difference of a few percent can make the difference between a beer calculated to attenuate to 1.011 and 1.009 - which can translate to a difference in ABV predicted.
I note that for most of the yeasts I normally use, on the CraftBrewer site I see figures such as "73 - 77 %" for a strain of yeast.
Why would there be a range and not a more precise value? Does it depend on the fermentability of the wort, if so what wort did they use to claim an attenuation of 75% for the above yeast - the midpoint between the 73 and 77?
I'm wondering if it's an idea to put that mid value in for each of the yeasts in BrewMate's table.
Another thing, does anyone know what the attenuation is for Coopers Bottle yeast? Maybe do a mini test-brew with a plain base malt or something?
edit: tidied up post somewhat