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Old 06-14-2009, 04:17 AM   #1
Jan 2009
Posts: 153

Will the different type of yeast make a huge difference to the FG of a brew?

The one done with an ale yeast in a sort of bastard munich lager usually finishes up at about 1012 with this recipe.

I have now tried it with So-23 at 10 degrees for the past 10 days and planning a dyicetal rest soon then rack and lager it for two weeks or so before kegging it.

Its at 1014 after 10 days so far and I'm wondering how far it will drop in comparison. I plan to rack rest it at the 14 day mark and rack and cc at day 15-16.

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Old 06-14-2009, 04:33 AM   #2
SavageSteve's Avatar
Sep 2007
Posts: 987
Liked 9 Times on 6 Posts

FG is entirely up to the yeast strain (given the same recipe-- FG is also influenced by the fermentability of the malt used) and can vary quite a bit-- it's not specific to lager or ale yeasts. If you are referring to Saflager S-23 yeast, it has an apparent attenuation of 72% - 78%.

On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein
Planning: n/a

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