Hopville FG calculations seem to be really high.

[Snoogles]

Hey guys, have you noticed that the Hopville FG calculations seem to be too high? I was messing around and the numbers didn't seem to add up.. here are some examples

http://hopville.com/recipe/1287336/imperial-ipa-recipes/357-magnum

it's showing 1.027 for a FG but that seems really really high... I put in a recipe that I had actually brewed to test it out and it also ended up high.

This belgian Tripel that i brewed http://hopville.com/recipe/1287458/home-brew/belgian-extra-tripel started at 1.084 and ended at 1.008. Hopville estimated FG @ 1.023

I know there are a ton of variables but a lot of these recipes are fairly extract heavy so I would think it should be a bit closer...I just want to make sure I understand all this before I start making recipes using Hopville. Thanks for anyone who can shed some light on this.

 

[cshamilton]

I'm not sure it handles the sugar additions properly - email and let them know.

 

[TopherM]

Final gravity is simply a factor of the OG and the attenuation rate of your yeast.

In both of your examples above, you did not enter a yeast, so it looks like the calculator defaulted to a 75% yeast attenutation rate and the FG numbers are right on for a 75% attenutation rate, (OG-1) x 0.25 = FG.

HOWEVER, the yeast you used must have had a higher attenuation rate, which is why your numbers are different. Even the attenuation rate stated on each yeast's stats is an AVERAGE rate, so FG will always vary slightly even based on the yeast's stated attenuation rate.

 

[BrewinHooligan]

Final gravity is simply a factor of the OG and the attenuation rate of your yeast.

In both of your examples above, you did not enter a yeast, so it looks like the calculator defaulted to a 75% yeast attenutation rate and the FG numbers are right on for a 75% attenutation rate, (OG-1) x 0.25 = FG.

HOWEVER, the yeast you used must have had a higher attenuation rate, which is why your numbers are different. Even the attenuation rate stated on each yeast's stats is an AVERAGE rate, so FG will always vary slightly even based on the yeast's stated attenuation rate.

+1, the yeast plays a major role in this and I have also noticed personally that Hopville doesn't quite account for how far down sugars will ferment opposed to extracts or malts. It's a decent calculator considering you can use it for free, but purchased software like BeerSmith is usually more accurate.

 

[BigBlueDog]

If you want or need to stick with a free resource, you might try brewtarget. I find it to be fairly consistent with BeerSmith and BeerAlchemy, both of which I also have.

 

[Snoogles]

If you want or need to stick with a free resource, you might try brewtarget. I find it to be fairly consistent with BeerSmith and BeerAlchemy, both of which I also have.

Ok Thanks, how does it compare to Hopville?

 

[rhamilton]

I've noticed this also. I either ignore it or manually change the selected yeast's attenuation. Usually I just adjust it so it'll fit into the BJCP category specs and I get the nice green check

I don't think it's something to worry about.