jayhuff
Well-Known Member
Well I have read two books and have read a lot on this forum, but I still have a few questions. I think the right word for how far the SG drops is called attenuation of the yeast.
Either way, is there a certain percent of drop that is good? I have done two batches now and I haven't got either to drop under 1.010. The first batch got to 1.012 and I didn't take a OG. It was a simple ale that I just got advice on what to buy to make it.
The second is a hefeweizen that started at 1.048 and is now at 1.010 after 10 days in primary.
Is there a formula that I can use to determine how far it needs to drop before it is ideal?
Thanks for any help on this.
-Jay
Either way, is there a certain percent of drop that is good? I have done two batches now and I haven't got either to drop under 1.010. The first batch got to 1.012 and I didn't take a OG. It was a simple ale that I just got advice on what to buy to make it.
The second is a hefeweizen that started at 1.048 and is now at 1.010 after 10 days in primary.
Is there a formula that I can use to determine how far it needs to drop before it is ideal?
Thanks for any help on this.
-Jay