rwmingis
Well-Known Member
Hi All,
Well I've found calculations for most elements of the brewing process. I know how to figure out OG very easily, and I know how to estimate FG given a known apparent attenuation, however, I have been unable to find anything about estimating the fermentability of a wort knowing the main saccharification rest.
I know yeast are given a standard range of AA and from experience, I've always reached the maximum end of the range or even better in some cases (probably due to some dodgy wild yeast in my mix, but for the sake of argument). If I was to work on the maximum AA every time, does anyone know how to modify this number given a mash temp say 63 or 68? Or is it just something to chalk up to the subjective side of brewing?
Cheers,
Rob
Well I've found calculations for most elements of the brewing process. I know how to figure out OG very easily, and I know how to estimate FG given a known apparent attenuation, however, I have been unable to find anything about estimating the fermentability of a wort knowing the main saccharification rest.
I know yeast are given a standard range of AA and from experience, I've always reached the maximum end of the range or even better in some cases (probably due to some dodgy wild yeast in my mix, but for the sake of argument). If I was to work on the maximum AA every time, does anyone know how to modify this number given a mash temp say 63 or 68? Or is it just something to chalk up to the subjective side of brewing?
Cheers,
Rob