Author Topic: How close does BS2 come when estimating final gravity?  (Read 2124 times)

Offline cy2989

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How close does BS2 come when estimating final gravity?
« on: April 11, 2012, 03:04:36 PM »
What is your experience with BS2's estimation of FG in recipes you have built?  I know it uses the suggested attenuation range for a given strain of yeast but do you find that those numbers are an accurate reflection of what you actually get?  I spoke to someone in the lab at Wyeast and he said to take those attenuation numbers with a grain of salt.  He said that as long as a proper amount of yeast was pitched and as long as the fermentation was healthy then the yeast would continue to consume food as long as it is available (up to the point that the alcohol level makes the environment too toxic).   Thanks for your feedback.

Chris