CheftonUTD
Active Member
Just wondering if anyone has any tips to lower my FG or get better attenuation?
It's not even really a problem I don't think, but using programs like Hopville/Brewtoad I often have my recipe being called 'out of style' for having my FG too high.
I'm brewing with extract, the two yeasts I have most experience with are US-05 and S-04.
Also I have noticed going by OG & FG they show that DME/LME ferments out more than dextrose, I thought it was about 80% for ME and about 100% for dextrose?
And one other question, I have found (mostly in high OG brews) that gently stirring the trub after a few weeks seems to cause fermentation to become active again and lower the FG a bit more. Any advice on doing this (other than don't infect/aerate it)?
It's not even really a problem I don't think, but using programs like Hopville/Brewtoad I often have my recipe being called 'out of style' for having my FG too high.
I'm brewing with extract, the two yeasts I have most experience with are US-05 and S-04.
Also I have noticed going by OG & FG they show that DME/LME ferments out more than dextrose, I thought it was about 80% for ME and about 100% for dextrose?
And one other question, I have found (mostly in high OG brews) that gently stirring the trub after a few weeks seems to cause fermentation to become active again and lower the FG a bit more. Any advice on doing this (other than don't infect/aerate it)?