By using my original SG and final SG readings, how can I determine the % alcohol of my brew?
but that doesn't take the aggressiveness of the yeast into account at all. with that calc, windsor and wlp001 would be just as effective as nottingham.You can estimate it very quickly in your head as (OG -1) x 100%
but that doesn't take the aggressiveness of the yeast into account at all. with that calc, windsor and wlp001 would be just as effective as nottingham.
but that [Ballings's Formula] doesn't take the aggressiveness of the yeast into account at all. with that calc, windsor and wlp001 would be just as effective as nottingham.
The question is to do you want to get out a spreadsheet and be close but wrong or do you want to do something in your head and be close but wrong?
The calculations based on OG/FG assume that the only chemical change in the wort/beer is the conversion of sugar to alcohol.
Balling's assumptions were that 2.0665 g of extract produces
1 gram of ethanol
0.9565 grams of CO2
0.11 grams of yeast
Okay, sorry... my point still stands though: By necessity, no calculation based on density readings can possibly take EVERYTHING into account (even things like esters have to affect the density a little bit, I would think).
Awesome data... I'm guessing the data set is too small to look at this, but did you notice bigger beers having more relative error?
if the OG - FG system isn't good enough for you, although I don't quite understand why it wouldn't be.
RCCOLA said:Am I the only one who has a hydrometer with the "potential alcohol" scale on it?
OG potential alcohol - FG potential alcohol
Am I the only one who has a hydrometer with the "potential alcohol" scale on it?
OG potential alcohol - FG potential alcohol
You can estimate it very quickly in your head as (OG -1) x 100%
As per above, it's not correct if there is any residual extract ...
That scale is designed for wine but I've seen it suggested that the way to compensate for apparent extract is to call this scale a "potential alcohol" scale and to estimate your beer's alcohol by subtracting the "potential alcohol" reading at the completion of fermentation from the original "potential alcohol". That accounts for the residual extract to some extent but I doubt it improves the accuracy very much.
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