Posted: Friday May 04, 2007 8:24 am
Just an estimation buddy after looking at your recipe and estimating what your OG would have been.buscador wrote:fermenter is at 20*C with a nice inch of kraeusen on top
bubbling so no stuck ferment, looks good
id love to rack it once more at bottling, but will settle for what i got-
with this rack so early, i feel i may not have gotten all the goodness out of my hops
in terms of atttenuation- Aussie Claret poses that I will end at 1016, how do you know this? i have only read that attenuation can be measured from OG - FG
i know you could guess the end ABV%, but Im just wondering if you had a formula or conversion I hadnt heard about yet. Thanks everyone!
smells great through the fermenter and out the bubbler, again it has a real hoppy waft to it, and thhe taste yesterday was IPA all the way, hoping its a rather hard hitter, to start out with and then move to a lighter tone for the rest of the night, or arvo..
b
AC
