I just checked my IIPA and noticed that the constant off gassing and swirling had settled to just very fine particles falling compared to those rising.
So it has been 2 1/2 weeks so i sanitized my wine thief and checked the Specific Gravity.
was 1.024. So i did the conversion of OG (1.084) - FG(1.024) * 133 = ABV.
Im not saying thats my Fg but if it was im sitting on 8% alcohol. The directions said the estimated ABV would be between 7 - 8 %.
So i went ahead and added my dry hops , which directions say leave in there for 10-14 days to settle, and was wondering how I could determine my Attenuation.
The recipe was 12lbs Ultra Light LME
Had 3 hop additions one at 60 one at 30 and one at 15 mins remaining in boil.
Boiled with 3 1/2 gals water topped off with one gal water in fermenter.
Used a 2L starter which had 2 vials White Labs Cal Ale yeast and pitched at 66 degrees.
Fermented for 2 weeks at 68 ( actual Ferm Temperature Not Ambient ) and then 2 days at 72 and the last 2 days 68.
Tasted my Sg Sample and its going to be good, very hoppy and nice, and was just wondering how my attenuation is.
If i had to guess id say 72 - 74% attenuation which is in the upper realm of what the company said the yeast could do.
Hows everything ive done so far sound?
( Thanks to all who have helped on my other posts, ive learned a lot with only posting a few questions )