starter FG - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > starter FG

Reply
 
Thread Tools
Old 09-20-2013, 11:03 AM   #1
Jman_01
Recipes 
 
Jul 2012
, IA
Posts: 143
Liked 5 Times on 5 Posts



Its going on 2 days on my starter and krausen is falling back in. I would like to know what should be the FG for it? Never made a srarter so im new to this. The OG was 1.035-1.040 ish. Just trying yo get an idea how long it'll be. I want to cold crash it when ready. Thanks
__________________
There is always an excuse to brew.. bottoms up!

 
Reply With Quote
Old 09-20-2013, 12:10 PM   #2
WoodlandBrew
HBT_SUPPORTER.png
 
WoodlandBrew's Avatar
Recipes 
 
Oct 2012
Malden, MA
Posts: 2,191
Liked 244 Times on 199 Posts


If you allow the starter to finish the yeast will build up glycogen reserves which will help them ferment the beer. If you crash it now you will have 90% of your cell count. It all depends on how much time you have. You could let it wait for a week with no I'll effect. Assuming 100 billion cells in a 1 or 2 litter starter 3 or 4 days is pretty much ideal.

Like with beer a stable final gravity would indicate that 100% of the cell count / fermentation has been achieved.
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

 
Reply With Quote
Old 09-20-2013, 07:36 PM   #3
Jman_01
Recipes 
 
Jul 2012
, IA
Posts: 143
Liked 5 Times on 5 Posts


I plan on letting it finish. I just dont know what a good FG is for it.
__________________
There is always an excuse to brew.. bottoms up!

 
Reply With Quote
Old 09-20-2013, 07:51 PM   #4
WoodlandBrew
HBT_SUPPORTER.png
 
WoodlandBrew's Avatar
Recipes 
 
Oct 2012
Malden, MA
Posts: 2,191
Liked 244 Times on 199 Posts


The final gravity will depend on several factors. In addition to original gravity it depends on the yeast strain, pitch rate, temperature and sugar make up of the malt extract.
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

 
Reply With Quote
Old 09-20-2013, 09:26 PM   #5
Jman_01
Recipes 
 
Jul 2012
, IA
Posts: 143
Liked 5 Times on 5 Posts


Good point. I will take a sample and check gravity and see it changes the following day. However its a 3 liter starter, 10.6oz extra light dme with wyeast 1272 london ale yeast fermenting at 67
__________________
There is always an excuse to brew.. bottoms up!

 
Reply With Quote
Old 09-20-2013, 09:44 PM   #6
whoaru99
Recipes 
 
Oct 2012
Posts: 1,748
Liked 139 Times on 116 Posts


Wyeast 1272 says attenuation of 72-76%, to give a rough idea of about what you'd expect for FG. Wyeast seems to call 1272 "American Ale II" though, not London Ale??
__________________
Drinking: American Amber Ale
Lagering: Dark Lager
Primary: Maibock

 
Reply With Quote
Old 09-20-2013, 09:47 PM   #7
Jman_01
Recipes 
 
Jul 2012
, IA
Posts: 143
Liked 5 Times on 5 Posts


Quote:
Originally Posted by whoaru99 View Post
Wyeast 1272 says attenuation of 72-76%, to give a rough idea of about what you'd expect for FG. Wyeast seems to call 1272 "American Ale II" though, not London Ale??
My bad you are right!
__________________
There is always an excuse to brew.. bottoms up!

 
Reply With Quote
Old 09-20-2013, 09:51 PM   #8
Jman_01
Recipes 
 
Jul 2012
, IA
Posts: 143
Liked 5 Times on 5 Posts


Hows the 72-76% equate to a gravity reading?
__________________
There is always an excuse to brew.. bottoms up!

 
Reply With Quote
Old 09-20-2013, 10:00 PM   #9
BrewKnurd
Recipes 
 
Mar 2011
Prairieville, LA
Posts: 2,765
Liked 245 Times on 203 Posts


Quote:
Originally Posted by Jman_01 View Post
Hows the 72-76% equate to a gravity reading?
(Og - fg)/(og - 1) = apparent attenuation
__________________
Fake it til you make it.

 
Reply With Quote
Old 09-20-2013, 10:02 PM   #10
Jman_01
Recipes 
 
Jul 2012
, IA
Posts: 143
Liked 5 Times on 5 Posts


Thanks thats good to know!
__________________
There is always an excuse to brew.. bottoms up!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Starter or No Starter with Large Amount of Washed Yeast jww9618 Fermentation & Yeast 14 02-24-2014 04:56 PM
Starter question, how long is a starter good to pitch johnheather125 Fermentation & Yeast 4 03-14-2012 10:50 PM
Should I do a 500 ml starter prior to moving to a 1000 ml starter? msa8967 Fermentation & Yeast 7 02-24-2012 01:03 PM
Quick question regaridng starter from starter newbie jmkratt Beginners Beer Brewing Forum 8 04-08-2011 09:34 PM
Steping up a starter to avoid making a giant sized starter. maida7 Fermentation & Yeast 8 03-31-2010 12:33 PM


Forum Jump