Effect on FG with same recipe but one with ale yeast and other with lager yeast.
Will the different type of yeast make a huge difference to the FG of a brew?
The one done with an ale yeast in a sort of bastard munich lager usually finishes up at about 1012 with this recipe.
I have now tried it with So-23 at 10 degrees for the past 10 days and planning a dyicetal rest soon then rack and lager it for two weeks or so before kegging it.
Its at 1014 after 10 days so far and I'm wondering how far it will drop in comparison. I plan to rack rest it at the 14 day mark and rack and cc at day 15-16.
FG is entirely up to the yeast strain (given the same recipe-- FG is also influenced by the fermentability of the malt used) and can vary quite a bit-- it's not specific to lager or ale yeasts. If you are referring to Saflager S-23 yeast, it has an apparent attenuation of 72% - 78%.
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