my OG
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WillPall
Well-Known Member
If I remember correctly, you can take your OG minus FG and multiply by 131. So... you have an ABV of around 4.2 right now.
If you're worried, maybe your hydrometer is calibrated a little off. Check it in some water and see, it should be 1.000 (but I'm sure you would know).
Infection wise, it would keep getting lower an lower. So if it stays at 1.004, I doubt there's anything to worry about. Drink Up!
If you're worried, maybe your hydrometer is calibrated a little off. Check it in some water and see, it should be 1.000 (but I'm sure you would know).
Infection wise, it would keep getting lower an lower. So if it stays at 1.004, I doubt there's anything to worry about. Drink Up!
EvilGnome6
Well-Known Member
Here's a nice little calculator:
Alcohol and Attenuation Calculator
According to that, your ABV is 4.12% and your attenuation is 88.89%.
Alcohol and Attenuation Calculator
According to that, your ABV is 4.12% and your attenuation is 88.89%.
Some ingredients are more fermentable than others, so your recipe plays a big part of the attenuation of the yeast. Sugar, for example, is nearly 100% fermentable, while some malt extract brands might be 70%. If your recipe used more fermentable ingredients, and a highly attenuative yeast, a low FG is possible.
The lowest beer I ever had was 1.006, I believe. It was thin, but crisp and dry and very drinkable. That wouldn't work in a stout- but in a cream ale it would be perfect!
The lowest beer I ever had was 1.006, I believe. It was thin, but crisp and dry and very drinkable. That wouldn't work in a stout- but in a cream ale it would be perfect!
