Travis0055
Member
So I failed to measure my beer untill after fermentation. I figure it's time to break out the refractometer to test the formulas on brewheads.com
www.brewheads.com/refract-getog.php
www.brewheads.com/refract-getabw.php
Using my tools on a control, I accurately (within about .1 %) measured a canned beer, so far so good.
This beer in question was 75 # of light dry dme and 3 # of piloncillo in an undetermined volume of beer. To ferment in a 60 wine barrel, I attempted to eyeball the final volume of 45 gallons. Any way, something isn't adding up...
My measurements were 8.6 Plato and 1.008 Sg. The above calculators indicated a OG of 1.076 and abv at nearly 10%.
That would put my attenuation over 90%! I fermented with a powdery yeast at above 80 F, ambient temp. That explains high attenuation but 90% seems far too high when the software I'm using suggests I should have expected 76%.
www.brewheads.com/refract-getog.php
www.brewheads.com/refract-getabw.php
Using my tools on a control, I accurately (within about .1 %) measured a canned beer, so far so good.
This beer in question was 75 # of light dry dme and 3 # of piloncillo in an undetermined volume of beer. To ferment in a 60 wine barrel, I attempted to eyeball the final volume of 45 gallons. Any way, something isn't adding up...
My measurements were 8.6 Plato and 1.008 Sg. The above calculators indicated a OG of 1.076 and abv at nearly 10%.
That would put my attenuation over 90%! I fermented with a powdery yeast at above 80 F, ambient temp. That explains high attenuation but 90% seems far too high when the software I'm using suggests I should have expected 76%.