BlackHat
Well-Known Member
While writing the recipe for a batch of stout, I predicted the SG to be about 1.075. I got this number by working off of (4.1 on FAQ 1-4 Answers @ Williams Brewing) which didn't have an estimate for the pound of lactose I added to the brew. Come brew day, as soon as I was tucking the carboy into the closet I realized I hadn't taken an SG reading. I know SG should be taken before pitching the yeast, but I was curious what to expect out of this beer. So I sanitized a wine thief and took a sample. The reading came out to 1.098!
Was my approach of predicting SG by such rough means the reason my prediction was off or was it the fact that I hadn't calculated lactose and yeast?
Was my approach of predicting SG by such rough means the reason my prediction was off or was it the fact that I hadn't calculated lactose and yeast?