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I expected the addition of amyloglucosidase enzyme would calculate a lower final gravity but it didn't. I tried setting as a mash and fermentation stage but neither affected the estimated final gravity.
I ended up just setting the yeast to 98% attenuation to estimate the final gravity and thus estimate the ABV.
Anyone know if there was something I missed?
I ended up just setting the yeast to 98% attenuation to estimate the final gravity and thus estimate the ABV.
Anyone know if there was something I missed?