Final gravity reading, any thoughts?

I brewed a American from extract, starting gravity was about 1050, checked it today, as it has slowed, and looks to be about 1025. Yes, I drank the sample, it was good. A bit sweet, but not at all harsh in flavor. It is a little darker than I like, but I think the extract was a bit old. So I was gonna transfer to bottling bucket and bottle it this weekend. I'm not worried about clearing, as there wasn't a lot of suspended matter, and it's pretty clear already. I should mention, it's been a week, and it tasted pretty good.
So any thoughts on final grav and the ABV?

DO NOT BOTTLE...It's not done yet...

With an OG of 50 your FG should be 12. Since it's currently at 25 it is no where near ready.

50 - 12 = 38 = 3.990% ABW or 4.988% ABV

(Just for Shiites and giggles since your gravity is 25 = 2.625% ABW or 3.281% ABV)

exactly what he said. you're not done fermenting.

how long was it in primary? and at what temperature?

Okay...how did you get the "what it should be" grav? I understand it not being done, and I googled the formula and came out with 3.2. I don't want bombs so I'll hold off, but how'd you get the number you did? BTW, it really tastes pretty good.

If you relook at my post you'll see I got 3.2 also.

As for the calculations, I put together an Excel spreadsheet with all the computations already on it. All I have to do is look up the difference between the OG and FG and read the percentages next to the difference.

Most yeast attenuates in the 75% range so if you divide the OG by 4 the answer should be your FG (50 / 4 = 12). Any number higher than that (12) would be sweeter, lower drier and more alcohol...

homebrewer_99 said:

If you relook at my post you'll see I got 3.2 also.

As for the calculations, I put together an Excel spreadsheet with all the computations already on it. All I have to do is look up the difference between the OG and FG and read the percentages next to the difference.

Most yeast attenuates in the 75% range so if you divide the OG by 4 the answer should be your FG (50 / 4 = 12). Any number higher than that (12) would be sweeter, lower drier and more alcohol...

Click to expand...

Just to add to this, don't get hung up on hitting a 75% attenuation precisely. In other words, HB has pointed out that at 75% attenuation your beer would hit at final gravity of 1.012. If you're within 3 or 4 points of this either way (1.015 - 1.009), and the gravity stays the same for a couple of days it's done. If it's much higher than that you risk bottle bombs.

I should've added that it was only there for a week, at about 70 degrees, sometimes a bit cooler as the temp outside dropped. It took a while to actually bubble and it was a slow ferment with very little krausen. But I'm not in a hurry, I'll let it go another week.

IowaStateFan said:

Just to add to this, don't get hung up on hitting a 75% attenuation precisely. In other words, HB has pointed out that at 75% attenuation your beer would hit at final gravity of 1.012. If you're within 3 or 4 points of this either way (1.015 - 1.009), and the gravity stays the same for a couple of days it's done. If it's much higher than that you risk bottle bombs.

Click to expand...

Right. I just use 75% as a average because the math is easier....

If your yeast says 69-72% then use those numbers instead of 75.