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This is a general question to all. It is based on my experiences and is subject to the many errors I make while brewing.
Have you noticed that the Final Gravity, and therefore the final ABV, rarely matches the values laid out in the recipe?
By that you can set up a recipe in the editor and select your yeast from the drop down. The %Attenuation gets input from the selected yeast data - it is usually an average value (the partial cause of the problem) - and it can be edited to what ever value you want. As you change this value the Final Gravity and ABV values alter accordingly, but what value SHOULD you use?
The Original Gravity may come out as the recipe suggests if you have a good mash regime and the temperatures are correct during the mash. Being a couple of points out is normal and not a serious problem. The Final Gravity is a different matter.
There are many factors than can affect the performance of the yeast. The number of cells in the pitched yeast - dry form or starter - the temperature of the atmosphere around the fermenter and the type and make of the yeast. I do not know if light plays any factor but it might - has anyone looked at this?
Anyway, I have used several different yeasts for different types of beers and faithfully used the recipe builder to map out the expected values - rarely did the end results and values match the plan exactly. The variation in the Attenuation value always seems to be the deciding factor. Most of my beers have been fermented in an InkBird controlled fridge in an effort to give some stability to the process but there is more drift than I am happy with. How do commercial brewers do it consistently?
I decided to take a look at some values from brewed recipes and the exported Fermentation results. I use Tilts to track the fermentation process and all these results so I can assume the FG values are accurate (?) and the other values are taken from the recipe design. There are two Attenuation values. One is from the Yeast attenuation value in the recipe and the other is the calculated value using the fermentation results.
The question is why do I consistently (?) get very high Attenuation compared to the selected - admittedly average - value of the yeast as published? This is usually at the upper end - and sometimes well past it. Do I now use this far higher, determined, value in future brews or stick to the manufacturers published average?
What do others do? What would you do? Has anyone else looked these types of figures?
I am fed up making a head belter beer when I swore to the wife then next one will be a mild, easy drinking lager she can handle.
Have you noticed that the Final Gravity, and therefore the final ABV, rarely matches the values laid out in the recipe?
By that you can set up a recipe in the editor and select your yeast from the drop down. The %Attenuation gets input from the selected yeast data - it is usually an average value (the partial cause of the problem) - and it can be edited to what ever value you want. As you change this value the Final Gravity and ABV values alter accordingly, but what value SHOULD you use?
The Original Gravity may come out as the recipe suggests if you have a good mash regime and the temperatures are correct during the mash. Being a couple of points out is normal and not a serious problem. The Final Gravity is a different matter.
There are many factors than can affect the performance of the yeast. The number of cells in the pitched yeast - dry form or starter - the temperature of the atmosphere around the fermenter and the type and make of the yeast. I do not know if light plays any factor but it might - has anyone looked at this?
Anyway, I have used several different yeasts for different types of beers and faithfully used the recipe builder to map out the expected values - rarely did the end results and values match the plan exactly. The variation in the Attenuation value always seems to be the deciding factor. Most of my beers have been fermented in an InkBird controlled fridge in an effort to give some stability to the process but there is more drift than I am happy with. How do commercial brewers do it consistently?
I decided to take a look at some values from brewed recipes and the exported Fermentation results. I use Tilts to track the fermentation process and all these results so I can assume the FG values are accurate (?) and the other values are taken from the recipe design. There are two Attenuation values. One is from the Yeast attenuation value in the recipe and the other is the calculated value using the fermentation results.
The question is why do I consistently (?) get very high Attenuation compared to the selected - admittedly average - value of the yeast as published? This is usually at the upper end - and sometimes well past it. Do I now use this far higher, determined, value in future brews or stick to the manufacturers published average?
What do others do? What would you do? Has anyone else looked these types of figures?
I am fed up making a head belter beer when I swore to the wife then next one will be a mild, easy drinking lager she can handle.