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I've just started looking at attenuation and thinking about how ABV might be changed in a recipe. So bear with me, I've been reading and trying to make connections from what I've read and what I'm getting.
A batch in the fermenter looks likes it's going to finish at a FG or 1.010. It started at 1.070 which is about 85% attenuation. The yeast was US-05 which lists apparent attenuation at 74 - 82%.
I used a real hydrometer, temps pretty much 68°F when SG taken.
A batch in the fermenter looks likes it's going to finish at a FG or 1.010. It started at 1.070 which is about 85% attenuation. The yeast was US-05 which lists apparent attenuation at 74 - 82%.
- I did miss my mash temp of 154°F and was just under 150°F most of the time. Is this the likely reason for the attenuation being more.
- Or is it just a quirk of something else because with more fermentable sugars the wort should have still had an apparent attenuation of 74 - 82%?
- 3% is too little to worry about, go have a beer!
I used a real hydrometer, temps pretty much 68°F when SG taken.