Quote:
Originally Posted by earnold25
What was your starting gravity? 1.065 ( recipe said 1.046 - 1.050)
What yeast did you use? Wyeast Irish ale prop. ( on a starter)
What temperature have you been fermenting at? Around 68 - 70
Was this an extract batch? Did it have steeping grains? Yes and yes ( steeped at 150)
Answer those and I can give you a target range for Final Gravity... and the method for figuring it out. 
Thanks! |
mkay, Wyeast 1084 will have 71-75% attenuation and all of your conditions look great for that yeast so you could expect a 1.019-1.016 final. I would lean towards the higher side of middle since it is extract with steeped grains. If you hadn't done a starter, I would say the high end.
Here's how I came up with that:
FG = -(((A%/100)(SG-1))-SG)
Note the negative symbol in front of the parens. it'll work without, but yield a negative number.
FG is the final gravity for a given starting gravity (SG) and a given attenuation (A%).
Yeast strain attenuations can be found on their respective manufacturer sites. I always plug in the high (75% in this case) and low (71%) to get the min/max and make judgments based off of conditions.
What did the recipe say final would be? 1.012-1.015?