What factors contribute to a particular brew's final gravity? Ok . . . let me see if I have this right . . .
Obviously potential gravity is a reading of the total amount of sugars that would "potentially" ferment. If every sugar in the brew does ferment, a final gravity reading would yield a 1.000 reading, right. Well, not all sugars are fermentable, so any gravity reading after fermentation will be a measurement of the sugars remaining in the beer which did not convert to alcohol, CO2, and other byproducts. Am I right so far?
Okay . . . now, non-fermentable sugars contribute to mouthfeel, body, etc. So, some unfermentable sugars are desireable as most beer drinkers are not looking to brew very "dry" ales & lagers. In fact BJCP identifies appropriate/expected final gravities in relation to specific styles of beer.
Here are my questions, and what I would like to talk more about . . . What factors contribute to final gravity? Obviously when brewers add unfermentable adjuncts like lactose, FGs will be higher, right? Are there factors in the mash that may contribute to creating a high yield of unfermentable sugars? What specialty grains may add unfermentable sugars?
In the last four brews I have made, I have become very frustrated in terms of FG readings. I did a Belgian Wit which finished at about 1.010 (perfect). Next, I did a berry wheat using virtually an identical grain bill and the exact same yeast - finished at 1.020 . More recently, I did a "Big" APA that finished at 1.010 and an ESB with a very similar grain bill - I think that it is finished at 1.019 which is high for the style.
What things can I do to have more control over my FG?
Obviously potential gravity is a reading of the total amount of sugars that would "potentially" ferment. If every sugar in the brew does ferment, a final gravity reading would yield a 1.000 reading, right. Well, not all sugars are fermentable, so any gravity reading after fermentation will be a measurement of the sugars remaining in the beer which did not convert to alcohol, CO2, and other byproducts. Am I right so far?
Okay . . . now, non-fermentable sugars contribute to mouthfeel, body, etc. So, some unfermentable sugars are desireable as most beer drinkers are not looking to brew very "dry" ales & lagers. In fact BJCP identifies appropriate/expected final gravities in relation to specific styles of beer.
Here are my questions, and what I would like to talk more about . . . What factors contribute to final gravity? Obviously when brewers add unfermentable adjuncts like lactose, FGs will be higher, right? Are there factors in the mash that may contribute to creating a high yield of unfermentable sugars? What specialty grains may add unfermentable sugars?
In the last four brews I have made, I have become very frustrated in terms of FG readings. I did a Belgian Wit which finished at about 1.010 (perfect). Next, I did a berry wheat using virtually an identical grain bill and the exact same yeast - finished at 1.020 . More recently, I did a "Big" APA that finished at 1.010 and an ESB with a very similar grain bill - I think that it is finished at 1.019 which is high for the style.
What things can I do to have more control over my FG?