So, my beers never get down to the FG the recipe says during fermentation. I am usually .006 to .008 short of what is called for. However whenever I use the ABV formula and add the .5% for the priming sugar I am spot on with the called for ABV the recipe has.
Is the final FINAL FG supposed to be done after adding priming sugar? My beers get me plenty drunk. I'm just royally confused.
Which formula are you using? None of the simple ones are very accurate; they're lucky to get you in the ballpark, much less on the money.
I think it's more important to figure out why your beers are finishing high. So, if the recipe says you should be at 1.012, you end up at 1.018-1.020? Let's try to solve that, first.
I have never had good attenuation with Extract recipes. I tried pure o2 from a stone, yeast nutrient, ramping temps up as fermentation slows. Never had an extract brew get below 1.016. Once I went to AG, I have not had one finish above where I wanted. I still do an extract brew once in a while to try a recipe or yeast. I will only do AG on beers I want to keep around.
I always check FG before racking into secondary for bottling. I am a newbie but have heard that recipes FG are not exact, they can change based on type of water, steeping, boil, and other variants.
Also, the temp you are taking your measurement at can change the hydrometer reading. I think they are calibarated somwhere around 64F, and it is +/- .01 each degree above or below.
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Red Light Brewery
Drinking: Magic Hat #9 (clone)
Primary: Air
Past Brews: Haw Creek IPA, None More Black Vanilla Stout, Cranbeery, Dark Thunder (Scot Stout), Gaelic Ale (clone), Nacirema APA, Bee Funky IPA, Cream Ale.
I've been having this issue too (see my topic created a few minutes after this one )
So far as I can tell, my beers have been coming out fine too. My stout even seems more alcoholic than an average beer even though it finished pretty high. So I'm not sure what the deal is.
That's why I wrote you what I did above. Your worry about your ABV calculations is a combination of something wrong with your procedure and less-than-accurate homebrewer's ABV formulae. You need to solve the problem in your brewery that prevents you from reaching optimal final gravity readings (full attenuation), not petulantly ignore what your calibrated instruments are telling you because you can't understand them.
But hey, if you're looking for an excuse to toss your hydrometer, don't let me stop you. I mean, it's only possibly the most important piece of equipment you'll ever use in your brewery, but if it means your ABV calculations might not make sense, go nuts!
Seriously, if you officially no longer care, the first time I catch you posting a question like "why did my bottles explode" I'll scream, see if I don't!
Incredibly simply FG question
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