I have noticed that beersmith 3 over predicts the attenuation of beer independent of what the upper and lower bounds of the yeast attenuation limits are. The only way to change the expected FG is to lower the yeast alcohol tolerance. Any ideas here?
lemmeholdthat said:I have found that this Chevallier malt is only roughly 75% fermentable so trying different mash strategies to make the wort more fermentable. Right now it looks like this beer is going to be sitting at FG of 1.020. I've hacked beersmith to work with this particular lot by just cutting this malt into two portions, and indicating one is unfermentable and the results jive with the last 6-7 brews with it. Once this is done beersmith reliable predicts the FG again.
dtapke said:Hmmm. I thought I replied to this again, the attenuation does in fact work, I dropped attenuation down to 65% and it reacted appropriately.
perhaps you need to alter the profile of the malt if that's where the issue resides. BSG lists it as 79%
Oginme said:So putting the prediction of FG aside, what did you actually achieve for FG?
Oginme said:So with a starting gravity of 1.060 and finishing at 1.022, your attenuation is at 63% which is well below the range for the yeast. This suggests that your fermentation stalled or was stopped prematurely. I have never had much of an issue with the FG predictions of BeerSmith. I've always been within a couple of points of the predicted value. I would recommend taking out about 300 ml of the wort and adding more yeast to force ferment it and see if it will attenuate further. This will tell you if it is a stalling of the fermentation or if your wort was just not fully converted.