keepcalmandbrewon
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- Joined
- Apr 8, 2018
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I brewed up a nice big Barleywine two months ago (it's sitting in secondary until October) and I used some corn sugar additions in the fermenter because I read that it is better to add them on the back end of fermentation rather than at the start. This will of course produce more alcohol and a lower FG, but my question is in relation to the OG.
When someone asks what my OG was for this barelywine what number do I use? The OG I obtained going into the fermenter (1.115) with the caveat that I added sugar to increase abv and lower FG? Or the number that beersmith predicts (1.125) even though it is assuming I added the sugar into the kettle before fermenting.
I also assume I would use the 1.125 value for calculating abv, correct?
When someone asks what my OG was for this barelywine what number do I use? The OG I obtained going into the fermenter (1.115) with the caveat that I added sugar to increase abv and lower FG? Or the number that beersmith predicts (1.125) even though it is assuming I added the sugar into the kettle before fermenting.
I also assume I would use the 1.125 value for calculating abv, correct?