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Old 02-23-2010, 10:26 PM   #21
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Without an OG reading you could estimate the ABV using the FG and the attenuation of the yeast, no?

I made a Mirror Pond Pale ale the was pretty watery out of the fermenter but filled out nicely with time.


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Old 02-23-2010, 10:27 PM   #22
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Quote:
Originally Posted by northernlad View Post
Without an OG reading you could estimate the ABV using the FG and the attenuation of the yeast, no?
Or more easily, assuming the kit was extract, we could estimate the OG pretty dran close...


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Old 02-23-2010, 10:31 PM   #23
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Quote:
Originally Posted by GilaMinumBeer View Post
That assumes 100% fermentability.
Since almost nothing is 100% fermentable could you not use the average percentage of fermentability?

For example, if LME was used and it was 70% fermentable and the yeast had 75% attenuation and the FG was 1.010 wouldn't those numbers give you a reasonable guess?
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Old 02-23-2010, 10:32 PM   #24
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Quote:
Originally Posted by northernlad View Post
Since almost nothing is 100% fermentable could you not use the average percentage of fermentability?

For example, if LME was used and it was 70% fermentable and the yeast had 75% attenuation and the FG was 1.010 wouldn't those numbers give you a reasonable guess?
Yeah. I misread the post and deleted the statement.
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Old 02-23-2010, 10:38 PM   #25
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No worries, I was trying to make sure my line of thinking was correct.
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Old 02-23-2010, 10:43 PM   #26
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Quote:
Originally Posted by northernlad View Post
No worries, I was trying to make sure my line of thinking was correct.
A backwards guestimate could be made of the OG but that assumes a lot.
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Old 02-23-2010, 10:44 PM   #27
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My first batch had the instructions in liters and not gallons, so i got confused and ended up with six gallons of beer instead of five... I added too much water. Did you make 5 gallons?
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Old 02-23-2010, 10:56 PM   #28
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I am just a noob so forgive me for stating the obvious. But are you sure that your beer fermented? I mean it's possible that the yeast was bad or somehow the yeast died prior to fermentation. How are you preparing your yeast? Did you see signs of active fermentation?
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Old 02-23-2010, 11:25 PM   #29
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To the OP: if you post your recipes, someone here (such as myself) can run them through BeerTools or BeerSmith, and give you an idea of what your OG should have been and a close estimate of ABV should be.
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Old 02-23-2010, 11:31 PM   #30
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According to Midwest's instruction sheet:

Irish Red Ale
Recipe For 5 Gallons
SG: 1.042-1.046
FG: 1.010-1.012


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