ryanwms

Recipes 

I have a recipe for an IPA and another for a Barleywine. I both cases, comparing recipes to BJCP, I'm in good shape, except both FGs are too high. What general techniques can I do that will bring the number down?

brewit2it

Recipes 

Are these extract, partial or all grain recipes?

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Primary: 2 Row IPA
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Keg 1: Blur Moon
Keg 2: Empty
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HexKrak

Recipes 

Also, what are you using to calculate the estimated FG?

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Primary #1: Empty
Primary #2: Empty
Primary #3: Alley Cat Ale IIPA
Bottle Conditioning/Drinking: Black Cat Stout, Cat Haus Ale
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indigi

Recipes 

Simple answer: Replace some of the malt/malt extract with sugar, up to 10%.

Long answer: It depends.

ryanwms

Recipes 

I'm doing all-grain, and using iBrewMaster (iPad app) to do the calculations.

cuttsjp

Recipes 

Sugars is one possibility; another is using a more attenuative yeast that will allow for more of the sugars to ferment away. What yeast(s) have you logged into the program?

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Fermenting: Sea Symphony American Barleywine, Smokey the Amber
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KYB

Recipes 

Mash low. I mash my IPA at 148 for 90min. Use Wyeast American Ale fermented at 65, OG of 1.068, FG of 1.011.

ajf

Recipes 

I've brewed plenty of English pale ales using WLP 002 or WY 1968.
With those yeasts, brewing software that predicts an FG often predicts an FG that is out of range for the style. However, my FG is almost always considerably lower than what the software predicts. Because of this, I ignore FG predictions generated by software.

-a.

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