Low final gravity

[aroundthefur]

Hi folks,

This is my first post to the forums so be gentle with me!

I got my second all-grain brew on the go a couple of weeks ago - McMullen Country Best Bitter from the recipe in Graham Wheeler's book. All went pretty much to plan, and I hit GW's target starting gravity of 1040 (albeit giving myself a bit more slack with the mash efficiency . After 5 days fermentation, the gravity was 1008 (GW's target FG). I had to leave it a couple of days as I got called away for the weekend and by day 8 it was 1004, I transferred it to cask with the intention of bottling it in a week or so. My first all-grain brew also went down to 1004 (but that was a very pale brew and I had to add a fair amount of sugar to get it up to a respectable SG - it was my first go!) so wasn't too surprised that time. I used safale s-04.

Is it worth worrying much about the final gravity? Do we put too much trust in the accuracy of hydrometers?!

Cheers me dears.

Jon

[boingy]

You may have hit the nail on the head with your last question.
It's possible your hydrometer is a bit out. Check it in tap water at the calibration temperature of the hydrometer (usually 15C or 20C).

How does the beer taste?

And welcome to the forum, matey!

[Beer O'Clock]

I have to admit to having a laissez-faire attitude to hydrometer readings. I don't obssess about them. Close enough is good enough. If I don't hit the target every now and again, who cares ? The only time I take any great care is at the end of fermentation because I bottle.

My beers always fall within a set of rough numbers and taste great.

Numbers on a spreadsheet (for a home brewer) are fine but it's the flavour that is important.

[Eric]

Hi folks,


Is it worth worrying much about the final gravity? Do we put too much trust in the accuracy of hydrometers?!

Cheers me dears.

Jon

Definitely not worth worrying, too good a pastime for that. Too good a Forum here for you to be left alone with concerns that others' experiences can't help solve.
The lower gravity will be partly due, as you imply, to using sugar to lift the OG. Check your hydrometer as advised. Check your thermometer at boiling point, freezing point (melting ice and water) and blood temperature (under tongue) as a cool mash would lead to a lower FG. SO4 is a good choice while learning the basics and there's so much to learn.
Meanwhile, welcome, betting is you'll enjoy the result.

[aroundthefur]

Thanks for the tips! I checked the hydrometer and that seems ok. I'll check the thermometer too when I get chance - my mash was actually 1 degree lower at the start than I intended, possibly because I was generous with the amount of grain, meaning the temperature of liquor dropped a little bit more. The beer already tasted good when I transferred it to the cask so can't complain there.

Practice makes perfect