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- Apr 24, 2018
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Hi all
I was building a recipe and i stepped into something weird :
i can add any quantity of candi sugar, the OG will rise but the FG will stay the same. Which means i can go to enormous attenuation (over 90% in extreme cases). without changing the yeast.
I don't really understand why the yeast avg attenuation doesnt affect FG calculation when adding candi sugar ?
It thus seems that the FG calculation does not seem to be using the yeast avg attenuation when adding candi sugar to a recipe,
I wonder if this is the wanted behavior for the calculator ?
Thanks
Cheers
I was building a recipe and i stepped into something weird :
i can add any quantity of candi sugar, the OG will rise but the FG will stay the same. Which means i can go to enormous attenuation (over 90% in extreme cases). without changing the yeast.
I don't really understand why the yeast avg attenuation doesnt affect FG calculation when adding candi sugar ?
It thus seems that the FG calculation does not seem to be using the yeast avg attenuation when adding candi sugar to a recipe,
I wonder if this is the wanted behavior for the calculator ?
Thanks
Cheers