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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Ending SG
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Old 10-13-2005, 01:15 PM   #1
Alex
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Default Ending SG

I noticed in the instructions for beer kits they list a ending SG and I'm wondering if you are supposed to bottle when it hits that number or is that the point at which it is expected to stop fermenting, or slowing down greatly. I've been making wine for a while and with wine you usually let it ferment all the way dry, is this not something you should do with beer?

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Old 10-13-2005, 02:02 PM   #2
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Target Final Gravity is usually a ballpark number around which fermentation has either greatly tapered off or stopped completely. Usually the target FG is an indication of the style of beer, and is just a general guideline.

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Old 10-13-2005, 04:07 PM   #3
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Yep, the target FG is just that: a target. Your actual FG will depend on a variety of factors including, but not limited to, how many yeast cells you pitch, fermentation temperature, how hard you boil, etc.

A better way to decide if fermentation has ended or not is to take SG readings 2-3 days apart. If they're the same, you may be pretty sure your fermentation has ended.

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Old 10-13-2005, 05:51 PM   #4
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Quote:
Originally Posted by BeeGee
how hard you boil, etc.

Can you explain that one to me?
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Old 10-13-2005, 05:53 PM   #5
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I think a very hard violent boil will caramelize some of the sugars in the wort, and then they become non-fermentable.

is that right???

I'm guessing, but I think that's what he meant.

-walker

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Old 10-13-2005, 06:06 PM   #6
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What everyone is missing so far in this thread is attenuation.

Each yeast strain has a certain amount of how much sugar the particular strain can eat. If you have a 100% attenuable yeast, 100% of the sugars are eaten, and your FG would be 1.000. However, most strains are only 60-80% attenuable. This is really the only true way to estimate FG.

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Old 10-13-2005, 07:01 PM   #7
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Quote:
Originally Posted by ORRELSE
Can you explain that one to me?
Actually I was on a conf call while in the process of typing that post and started thinking of hot break formation for some reason. I don't think it should affect the FG or fermentables. I've been frequently confused this week which seems to be causing my boss some consternation. I told him to relax and have a homebrew.
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Old 10-13-2005, 07:03 PM   #8
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Quote:
Originally Posted by ORRELSE
If you have a 100% attenuable yeast, 100% of the sugars are eaten, and your FG would be 1.000.
Wouldn't it actually be < 1.000 since alcohol is less dense than water (assuming only water and fermentables in the beer).
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Old 10-13-2005, 07:30 PM   #9
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Quote:
Originally Posted by BeeGee
Wouldn't it actually be < 1.000 since alcohol is less dense than water (assuming only water and fermentables in the beer).
Depends on the type of attenuation we're talking. Apparent attenuation of 100% would land you at 1.000 (OG-FG over OG). 100% apparent attenuation doesn't mean 100% of the sugars were consumed though. Actual/Real attenuation of 100% (all the sugars converted) will result in FG being < 1.000. Clear as mud, no?
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Old 10-13-2005, 07:35 PM   #10
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I guess! To be honest, I just like saying flocculation.

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