Hi,
While I've been playing with BS2 for a few months this is my first post on the forum. My question is about how BS estimates final gravity. I'm building a recipe that has a OG of 1.112 and BS is estimating a FG of 1.011. That's an attenuation of > 90% and I'm pretty sure my yeast won't get there. BS doesn't seem use the attenuation characteristics of the yeast I've selected (WL500) to make the estimate. So how does it make this calculation? It really throws the ABV off. Thanks in advance for your help.
Chris Young
While I've been playing with BS2 for a few months this is my first post on the forum. My question is about how BS estimates final gravity. I'm building a recipe that has a OG of 1.112 and BS is estimating a FG of 1.011. That's an attenuation of > 90% and I'm pretty sure my yeast won't get there. BS doesn't seem use the attenuation characteristics of the yeast I've selected (WL500) to make the estimate. So how does it make this calculation? It really throws the ABV off. Thanks in advance for your help.
Chris Young