This is a measure of how much of the sugar in your wort was converted into alcohol during the fermentation process.
Generally used for lagers or pilsners and prefers to work in low temperature conditions for example 7 to 15 degrees Celcius. This type of yeast is also more effective at consuming all possible sugars in the wort resulting in better (higher) attenuation compared to top fermenting yeast.
Ale style yeasts are typically top fermenting and they usually perform better at higher temperatures - somewhere between 20 and 26 degrees Celcius. It gets the tag from the fact that it rises to the top of the cooled wort when working creating a foamy top sometimes referred to as the Krausen Ring. This style of yeast is also known to produce a slightly sweeter beer as it is not able to consume all the sugar available resulting in a lower attenuation compared to that achieved with bottom fermenting yeast.
Basically the idea of adding your yeast (in whatever form) at the appropriate temperature. Different kinds of yeasts – meaning the different yeasts used to produce the different styles of beer – all thrive at different temperatures so ensure to take good care of your sugar eating buddies so they will take good care of your brew.
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