Todd
Well-Known Member
When you are setting up a recipie is there a way to determine what the FG should be? I know we can get the OG estimate. I suppose there is probably a formula based off the type of yeast?
SBN said:Todd - the way it was explained to me, when I asked the same question, was to take your OG times your yeast attenuation - so a 75% attenuating yeast - working optimally - on a wort of, say, 1.06 would be finished at 1.015........
Skol!
The other formula that you can use would be to divide by 4.
OG 1.060 (60 / 4 = 15)
So final gravity = 1.015
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