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Old 08-26-2011, 09:13 PM   #21
Brew_4iT's Avatar
Apr 2011
Manchester, NH
Posts: 457
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To be honest I only do an OG and FG readings. My setup is still pretty basic and never have the same efficiencies, sometimes I over shoot my mark (rarely) and many times have to adjust with sugar or extracts.

Like my last batch of "cream O' 4 squash" (might change the title) I just did, I boiled half of the squashes after watching Hair of the dog brewer explain how to get conversion with squash when he makes the Greg. Even though the reading on the hydrometer had a good reading after the mash, my mash was a little high (boiled and roasted squashes actually made the temp rise) So I mashed at 160 and so a lot of the sweetness should come through at the end and less fermentable sugars for the yeast. Although I can't really quantify this data easily, my OG and FG will tell atleast a generalized idea of what the end result will be. Since it should theoretically finish slightly higher than usual. So I'm not completely blind.
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Old 08-27-2011, 02:49 AM   #22
Hang Glider
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Mar 2007
North Augusta, SC
Posts: 3,218
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Originally Posted by wisski View Post
ok that's what i figured, but i see some people saying things like "take your og, and subtract your fg, then do some mathematical magic, and you'll get alcohol content." And that just doesn't seem like sound science to me.
okay, as far as that goes, yes...there is a calculation.

the first calculator on this site does the math when you plug in the hydrometer readings.

as you get more advanced, you might want to check out Beersmith 2.0.
Good price for great software.

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