THE ATTENUATION OF WORTS AND BEERS

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Abstract
The two extreme groups of top fermentation yeasts are the strongly attenuative Burton type and the weakly attenuative Yorkshire type. The behaviour of these two well-known races is characteristic, not only in the primary fermentation but also in the secondary and attenuation limit fermentations. The cause of this difference in yeast behaviour is, as yet, unexplained. As well as by this racial effect the extent of attenuation is also controlled by nutrition, sediment action and the different types of rousing. These are considered with the object of assisting in the systematisation of our knowledge in relation to the primary, secondary and limit fermentations. The fermentation to the attenuation limit is considered to be a useful estimation which has been unduly neglected in this country. A comparison of the methods proposed for its determination and of the sources of error discovered by various workers has been used, in conjunction with the general considerations given above, to obtain evidence of the best conditions for carrying out the determination of the attenuation limit.

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