SilverAnalyst
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- May 14, 2007
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As title says. Kit says it should drop to 1006, but it's stopped dead at 1008. Is it worth trying to get it to ferment more?
Whouldn't that depend on where it started from?Dude said:Whoa...1.008 is definitely done.
What kind of yeast got you down there anyway? 1.006 would be dryer than a bone!
FSR402 said:Whouldn't that depend on where it started from?
Ok I think I get it.Got Trub? said:Nope. Regardless of where you started you are finishing with a very low specific gravity indicating very low unfermented sugars. The beer will have very little sweetness to it hence "dry".
FSR402 said:Ok I think I get it.
I have been really into wine and in that world dry means more ABV.
Yes, this is why I said that I thought it would depend on where it started.Bike N Brew said:Pretty sure "dry" means "less residual sugar" in the world of wine, too. In other words, not sweet. Dry would correlate with higher ABV if you were talking about two beers (or two wines) that started at the same gravity...maybe the correlation is higher with wine b/c there's less variation in the starting gravities?
FSR402 said:Yes, this is why I said that I thought it would depend on where it started.
If his beer started at a 1.060 and made it all the way down to 1.008. That would be a 6.7% and VERY dry beer.
Bike N Brew said:Yes, because it's at 1.008, not because it's 6.7% ABV. It doesn't depend on where it started.
1.030 --> 1.004 = 3.4% ABV and dry
1.130 --> 1.040 = 11.8% ABV and not dry at all
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