Hello,
(I haven't started my recipe yet, I want to make sure i have all the working outs perfect prior to starting and would like some clarification)
I want to do aeration as normal/recommended up to the 1/3 sugar break, my understanding is that you can calculate 1/3 sugar break from (OG-((OG-FG)*.33)).
I've been having trouble finding out how to estimate a FG from the OG, After lot of searching (may i am not the best at searching) i found a place where it said FG=(Gravity-1000)-((Gravity-1000)*Attenuation rate%)+1000
So in my case the Attenuation would be 75% based on the average for my brand of yeast stain.
Based on my recipe the OG calculations should be 1.113
(1133-1000)-((1133-1000)*75%)+1000 = 1033.25 aka 1.033 FG
So the 1/3 sugar break would be (1.113-((1.113-1.033)*0.33)) = 1.086
Is this correct?
(I haven't started my recipe yet, I want to make sure i have all the working outs perfect prior to starting and would like some clarification)
I want to do aeration as normal/recommended up to the 1/3 sugar break, my understanding is that you can calculate 1/3 sugar break from (OG-((OG-FG)*.33)).
I've been having trouble finding out how to estimate a FG from the OG, After lot of searching (may i am not the best at searching) i found a place where it said FG=(Gravity-1000)-((Gravity-1000)*Attenuation rate%)+1000
So in my case the Attenuation would be 75% based on the average for my brand of yeast stain.
Based on my recipe the OG calculations should be 1.113
(1133-1000)-((1133-1000)*75%)+1000 = 1033.25 aka 1.033 FG
So the 1/3 sugar break would be (1.113-((1.113-1.033)*0.33)) = 1.086
Is this correct?