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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Attenuation graph
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Old 04-05-2014, 12:27 PM   #1
seanppp
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Default Attenuation graph

I am looking for graphs that show, for a given yeast and a given OG, what the gravity is each day throughout fermentation. I know I've seen these but I can't find them now. Any help?

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Old 04-05-2014, 12:53 PM   #2
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How accurate are those graphs? I know I would rather make my own since it's very dependant on brewhouse standards. How many ppm of o2, temperature-curves, viability and pitching rate.

I think I'd be more confused by trying to compare my beer to a (what to me seems like) a generic chart.

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Old 04-05-2014, 04:04 PM   #3
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Well the reason I'm asking is I'm wondering what the general curve of the graph looks like. I made a 1.075 OG double IPA which BeerSmith told me would end up at 1.010. Here are the gravities I have taken:

1.075 OG (day 1)
1.040 (day 3)
1.030 (day 4)
1.022 (day 5)
1.020 (day 6)

So I'm wondering if it's normal for a slow creep up to the terminal gravity and I should expect a 1.010 end, or if I should crank up my temp a bit because it likely won't get to 1.010.

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Old 04-05-2014, 04:12 PM   #4
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Tell us more about your recipe, brewing method, yeast, and temps.

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Old 04-05-2014, 04:14 PM   #5
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It's logarithmic. So, the SG will drop after at the beginning than at the end.

You have about 85% of your anticipated attenuation. I would think you could increase the temp a little without ill effects. Many off flavors are made early in the fermentation.

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Old 04-05-2014, 09:17 PM   #6
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So do you think I'll get to 1.010? Will a beer that only crept 2 points (from 1.022 to 1.020) make it all the way down to 1.010?

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Old 04-05-2014, 09:45 PM   #7
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I usually see a slow creep towards the end of fermentation that takes about as long to attenuate as the initial "bulk attenuation." If you want to to help the yeast out a bit, feel free to increase the temperature a bit (only if it's currently towards the low-end of the recommended ferm. temp.) and swirl the bucket/carboy a bit to put that yeast back into suspension. One thing to note, is the yeast strain plays a big role in this. Yeast that is highly flocculant (meaning it will leave the beer clearer, faster) is generally less attenuative by itself. That's not to say that it can't attenuate all the way, it just needs help getting back into suspension to finish the job.

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Old 04-05-2014, 10:00 PM   #8
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If the gravity only made a 2 point jump in a day and your current gravity is 1.020 then it sounds like your yeast is about done and probably won't reach your target gravity. Did you make a yeast starter?


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Old 04-05-2014, 10:45 PM   #9
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If you get 75% attenuation on a 1.075 beer, that's a FG = 1.019.

What you are hoping for is about 87% attenuation. Getting attenuation that high is going to be recipe, mash temp, and yeast dependent.

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Old 04-06-2014, 03:05 AM   #10
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1 - you are not going to get to 1.010.

2 - beersmith doesn't know what you are brewing, and is only as smart as the information you give it. FG per beersmith us only an estimate.

3 - if you really want help, post recipe, yeast, and temp. Apart from you saying BS says you should get 1.010, we have nothing to sayvif that is realistic or not.

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