the dragonlord
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- Oct 21, 2019
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Good Morning, could someone help me to understand what calculation BS make for FG/Attenuation?
I was expected that if in my recipe I use a Yeast with known attenuation of about X%, the calculation of FG should be OG "with applied" this X%...
I've just brewed a Belgian Tripel using M31 yeast and starting from an OG of 1.083, BS calculates an FG of 1.005 wich will lead to an attenuation of almost 94% wich is ABSOLUTELY unreachable by M31 wich have a given attenuation in the range 82-88%....
I can't understand why in the calculation of FG the given attenuation of the used yeast is completely ignored and what calculations lay behind the calculation of FG....
I'm not telling BS is wrong, of course, it's just me that don't understand....
Could someone help me please?
Thanks and regards
Andrea
I was expected that if in my recipe I use a Yeast with known attenuation of about X%, the calculation of FG should be OG "with applied" this X%...
I've just brewed a Belgian Tripel using M31 yeast and starting from an OG of 1.083, BS calculates an FG of 1.005 wich will lead to an attenuation of almost 94% wich is ABSOLUTELY unreachable by M31 wich have a given attenuation in the range 82-88%....
I can't understand why in the calculation of FG the given attenuation of the used yeast is completely ignored and what calculations lay behind the calculation of FG....
I'm not telling BS is wrong, of course, it's just me that don't understand....
Could someone help me please?
Thanks and regards
Andrea