fermentation doubts

[nexy_sm]

Dear forumers,

this is my first post . One month ago i brewed Gold starter kit from Brewfer. Everything was fine and east. The beer is still waiting to be drunk, I have just tried few bottles and it tastes good.
Now I want to try something more interesting - brewing using liquid malt extract. A was digging and reading articles here and there on the Web but still I would like to ask some things for the sake of clarification.

One of my doubts is following. If we have wort of original graviti x, after adding yeast, it the sugar will be transformed into alcohol. In my opinion, since we have certain amount of sugar in the wort before fermentation, we are able to calculate final gravity after all sugar is eaten by the yeast. It is maybe confusing, but what is the maximum amount of alcohol gained from wort of OG x, if we let yeast to work till all sugar is used.

Thank you and cheers,
nexy

 

[ill4delph]

Its a bit more complicated than that. It depends on the attenuation rating of your yeast strain you are using. Most yeasts are rated between 70-85%, meaning that if you start with an OG of 1.100 and your yeast is rated for 75%, that SHOULD leave you with a FG of 1.025....assuming you have optimal conditions for your yeast. I've had 100% attenuation with a white wine yeast for my cider...I was left with a FG of .992 and there was literally no sweetness left. I could be way off here, so someone please correct me if I'm wrong.

 

[duboman]

Conceptually this is how it works but as mentioned there is more to it.

Wort is composed of different types of sugars both complex and simple.

The simple sugars are readily converted by the yeast while only some of the more complex sugars get converted.

The apparent attenuation of the particular strain of yeast will give you an idea of how efficient the strain can do the job. In addition, extracts are comprised of different types of malt, some more fermentable than others.

In addition comes the health of the overall fermentation as determined by proper aeration and pitch rate as well as temperature and yeast health. Ideal conditions will yield higher attenuation than less ideal.

A recipe's stated FG is really nothing more than an estimate of where it should end up based upon all these given factors and how well the individual brewer makes the beer.

When brewing all grain there are even more factors involved as the brewer then has control over the mash and the variables therein that can to some degree have a greater effect on the overall attenuation of the yeast.

Hope that helps!

 

[BigFloyd]

Conceptually this is how it works but as mentioned there is more to it.

Wort is composed of different types of sugars both complex and simple.

The simple sugars are readily converted by the yeast while only some of the more complex sugars get converted.

The apparent attenuation of the particular strain of yeast will give you an idea of how efficient the strain can do the job. In addition, extracts are comprised of different types of malt, some more fermentable than others.

In addition comes the health of the overall fermentation as determined by proper aeration and pitch rate as well as temperature and yeast health. Ideal conditions will yield higher attenuation than less ideal.

A recipe's stated FG is really nothing more than an estimate of where it should end up based upon all these given factors and how well the individual brewer makes the beer.

When brewing all grain there are even more factors involved as the brewer then has control over the mash and the variables therein that can to some degree have a greater effect on the overall attenuation of the yeast.

Hope that helps!

This ^^^^^^ sums it up rather nicely.

 

[jmh286]

Conceptually this is how it works but as mentioned there is more to it.

Wort is composed of different types of sugars both complex and simple.

The simple sugars are readily converted by the yeast while only some of the more complex sugars get converted.

The apparent attenuation of the particular strain of yeast will give you an idea of how efficient the strain can do the job. In addition, extracts are comprised of different types of malt, some more fermentable than others.

In addition comes the health of the overall fermentation as determined by proper aeration and pitch rate as well as temperature and yeast health. Ideal conditions will yield higher attenuation than less ideal.

A recipe's stated FG is really nothing more than an estimate of where it should end up based upon all these given factors and how well the individual brewer makes the beer.

When brewing all grain there are even more factors involved as the brewer then has control over the mash and the variables therein that can to some degree have a greater effect on the overall attenuation of the yeast.

Hope that helps!

That sums it up pretty well. That being said, try not to worry too much about your OG and FG when you are using extract. You don't have a lot of control over the ingredients and you're assuming you get what you pay for. Just remember that it's just beer!

 

[flars]

Dear forumers,

this is my first post . One month ago i brewed Gold starter kit from Brewfer. Everything was fine and east. The beer is still waiting to be drunk, I have just tried few bottles and it tastes good.
Now I want to try something more interesting - brewing using liquid malt extract. A was digging and reading articles here and there on the Web but still I would like to ask some things for the sake of clarification.

One of my doubts is following. If we have wort of original graviti x, after adding yeast, it the sugar will be transformed into alcohol. In my opinion, since we have certain amount of sugar in the wort before fermentation, we are able to calculate final gravity after all sugar is eaten by the yeast. It is maybe confusing, but what is the maximum amount of alcohol gained from wort of OG x, if we let yeast to work till all sugar is used.

Thank you and cheers,
nexy

Here is a pretty good read. It is an old edition, but free.
http://www.howtobrew.com/sitemap.html
Another good book is "The Joy of Homebrewing". 3rd edition is out and the fourth can be pre-ordered on Amazon. These are two authors you can read and re-read. Very good information.
Happy brewing.

 

[nexy_sm]

Thank you all guys, now i see how it works. I have ordered last week Palmer's book, can't wait to start with reading.

Cheers,
nexy