5
votes
4answers
3k views

How to lower Final Gravity?

I made a Thomas Coopers Stout with 1.1kg of dark malt extract and 400g of maltodextrin and used the yeast that came with it. I got a Starting Gravity of 1.046 and Final Gravity of 1.024. Are there ...
9
votes
6answers
931 views

Does suspended yeast contribute to high SG?

I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 ...
2
votes
1answer
1k views

What gravity is suitable for not using priming sugar?

Assuming full attenuation, is there a way to figure out what gravity reading would be suitable to not use priming sugar, and just allow the excess sugar to create the carbonation? A sub-question would ...
6
votes
3answers
2k views

How do I predict final gravity?

I've been taking the original gravity and multiplying the apparent attenuation of the yeast. For instance: 1.040 OG x 75% apparent attenuation = 1.010 expected FG But I never seem to get there. My ...