How much residual sugar is in my beer?

[dougdecinces]

I brewed a saison recently that I plan on adding brett to. The only thing is the gravity went from 1.040 to 0.997. I tried to find a formula online to see how much residual sugar was left for the brett to munch on, but couldn't find anything. Would anyone mind doing the math for me? I need to know whether I should let it ride or to add maltodextrin.

 

[billl]

Brett doesn't really need sugars to create flavor. It does neat things with just yeast biproducts.

As to your question, that is 88% real attenuation. Scroll down for a calculator

http://realbeer.com/spencer/attenuation.html

 

[dougdecinces]

Brett doesn't really need sugars to create flavor. It does neat things with just yeast biproducts.

As to your question, that is 88% real attenuation. Scroll down for a calculator

http://realbeer.com/spencer/attenuation.html

Thank you for the link. I'm going to bookmark it.