i'm intrigued by the imperial stout category. i am working up a recipe on brewsmith and notice that the FG is estimated to be about 1.027. what exactly makes one beer have a higher final gravity than others? i'm just used to seeing beers with an FG of 1.012 or so.
thanks!
__________________ primary: Tasty Blonde kegged: Maibock, Schwarzbier, Irish Red, Oak Aged Dark Belgian
with an imperial stout i'm guessing the starting gravity plays a major role?
mash temp or yeast don't seem to affect beersmith's estimates, but i guess you mean that if you don't have a proper pitch rate or aeration, the yeast will not be as effective as it would in a perfect environment.
__________________ primary: Tasty Blonde kegged: Maibock, Schwarzbier, Irish Red, Oak Aged Dark Belgian
there is soooooooo much that affects gravity. Stouts are usually going to have a higher FG than lighter ales- mostly due to the grain bill (ie., different grains have different degrees of fermentable sugars that you can convert out of them - some have little to no fermentable sugars which means you will have a higher FG from including them).
Final Gravity Question
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