Attenuation graph - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Attenuation graph

Reply
 
Thread Tools
Old 04-05-2014, 11:27 AM   #1
seanppp
Recipes 
 
Jun 2013
Posts: 304
Liked 9 Times on 8 Posts



I am looking for graphs that show, for a given yeast and a given OG, what the gravity is each day throughout fermentation. I know I've seen these but I can't find them now. Any help?



 
Reply With Quote
Old 04-05-2014, 11:53 AM   #2
Smellyglove
Recipes 
 
May 2013
Posts: 856
Liked 63 Times on 61 Posts


How accurate are those graphs? I know I would rather make my own since it's very dependant on brewhouse standards. How many ppm of o2, temperature-curves, viability and pitching rate.

I think I'd be more confused by trying to compare my beer to a (what to me seems like) a generic chart.

Sent from my GT-I9300 using Home Brew mobile app



 
Reply With Quote
Old 04-05-2014, 03:04 PM   #3
seanppp
Recipes 
 
Jun 2013
Posts: 304
Liked 9 Times on 8 Posts


Well the reason I'm asking is I'm wondering what the general curve of the graph looks like. I made a 1.075 OG double IPA which BeerSmith told me would end up at 1.010. Here are the gravities I have taken:

1.075 OG (day 1)
1.040 (day 3)
1.030 (day 4)
1.022 (day 5)
1.020 (day 6)

So I'm wondering if it's normal for a slow creep up to the terminal gravity and I should expect a 1.010 end, or if I should crank up my temp a bit because it likely won't get to 1.010.

 
Reply With Quote
Old 04-05-2014, 03:12 PM   #4
agrazela
Recipes 
 
Oct 2013
San Diego, CA
Posts: 1,133
Liked 658 Times on 334 Posts


Tell us more about your recipe, brewing method, yeast, and temps.

 
Reply With Quote
Old 04-05-2014, 03:14 PM   #5
Beernik
Recipes 
 
Jun 2009
Lopez Island, WA
Posts: 3,693
Liked 555 Times on 406 Posts


It's logarithmic. So, the SG will drop after at the beginning than at the end.

You have about 85% of your anticipated attenuation. I would think you could increase the temp a little without ill effects. Many off flavors are made early in the fermentation.
__________________
You have to grow up someday, otherwise you become a hipster.

 
Reply With Quote
Old 04-05-2014, 08:17 PM   #6
seanppp
Recipes 
 
Jun 2013
Posts: 304
Liked 9 Times on 8 Posts


So do you think I'll get to 1.010? Will a beer that only crept 2 points (from 1.022 to 1.020) make it all the way down to 1.010?

 
Reply With Quote
Old 04-05-2014, 08:45 PM   #7
Teromous
Beer Gnome
HBT_LIFETIMESUPPORTER.png
 
Teromous's Avatar
Recipes 
 
Sep 2009
Virginia Beach, VA
Posts: 2,958
Liked 560 Times on 306 Posts


I usually see a slow creep towards the end of fermentation that takes about as long to attenuate as the initial "bulk attenuation." If you want to to help the yeast out a bit, feel free to increase the temperature a bit (only if it's currently towards the low-end of the recommended ferm. temp.) and swirl the bucket/carboy a bit to put that yeast back into suspension. One thing to note, is the yeast strain plays a big role in this. Yeast that is highly flocculant (meaning it will leave the beer clearer, faster) is generally less attenuative by itself. That's not to say that it can't attenuate all the way, it just needs help getting back into suspension to finish the job.

 
Reply With Quote
Old 04-05-2014, 09:00 PM   #8
pingeyeg
Recipes 
 
Sep 2012
Atlanta, GA
Posts: 62
Liked 1 Times on 1 Posts


If the gravity only made a 2 point jump in a day and your current gravity is 1.020 then it sounds like your yeast is about done and probably won't reach your target gravity. Did you make a yeast starter?


Sent from my iPhone using Home Brew
__________________
Primary: IPA
Kegged: Chocolate Stout
Kegged: Empty

"Relax, don't worry, have a homebrew" - Charlie Papazian

 
Reply With Quote
Old 04-05-2014, 09:45 PM   #9
Beernik
Recipes 
 
Jun 2009
Lopez Island, WA
Posts: 3,693
Liked 555 Times on 406 Posts


If you get 75% attenuation on a 1.075 beer, that's a FG = 1.019.

What you are hoping for is about 87% attenuation. Getting attenuation that high is going to be recipe, mash temp, and yeast dependent.
__________________
You have to grow up someday, otherwise you become a hipster.

 
Reply With Quote
Old 04-06-2014, 02:05 AM   #10
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,577
Liked 620 Times on 543 Posts


1 - you are not going to get to 1.010.

2 - beersmith doesn't know what you are brewing, and is only as smart as the information you give it. FG per beersmith us only an estimate.

3 - if you really want help, post recipe, yeast, and temp. Apart from you saying BS says you should get 1.010, we have nothing to sayvif that is realistic or not.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Priming with Palmer's graph BillTheSlink Beginners Beer Brewing Forum 11 04-28-2009 07:08 PM
When to add hops - graph and question. homebrewjapan Beginners Beer Brewing Forum 3 04-14-2009 02:24 AM
I'm looking for a table or graph Mustangfreak General Beer Discussion 3 03-18-2009 12:19 AM
Useful hop utilization graph Orpheus General Techniques 2 08-19-2007 08:48 PM


Forum Jump