I see the "Not Fermentable" checkbox that has been added, but when I check it and add a non-fermentable ingredient to a recipe, the FG does not increase at the same rate as the OG, and it raises my estimated ABV %. If I play around with increasing/decreasing the amount of the ingredient, the same occurs. It still appears to be applying the potential SG of the ingredient to the recipe.
Shouldn't the OG and FG increase by the same amount when adding a non-fermentable ingredient, and the %ABV remain the same, if not decrease?
Just want to make sure I'm understanding how the Not Fermentable checkbox works. Thanks.
Shouldn't the OG and FG increase by the same amount when adding a non-fermentable ingredient, and the %ABV remain the same, if not decrease?
Just want to make sure I'm understanding how the Not Fermentable checkbox works. Thanks.