Beer Forum

I brewed my first lager recently, an Oktoberfest. The OG was 1.059. After 3 weeks, it was down to 1.014. Beersmith says it should finish at 1.011. Will I be able to tell the difference between 1.014 and 1.011? I transferred and chilled it for lagering because I don't want to be drinking Oktoberfest in December. Will the gravity come down during lagering at all?

You can't trust the FG number Beersmith gives you since it is based on the average yeast attenuation. The major factor for the actual attenuation is the wort fermentability, which is unknown to Beersmith and probably to you too. You would have to do a fast ferment test to determine it.

Kai

joeg13 wrote:I brewed my first lager recently, an Oktoberfest. The OG was 1.059. After 3 weeks, it was down to 1.014. Beersmith says it should finish at 1.011. Will I be able to tell the difference between 1.014 and 1.011? I transferred and chilled it for lagering because I don't want to be drinking Oktoberfest in December. Will the gravity come down during lagering at all?

Short answer - you probably will not be able to tell the difference between those FG's. I would think that an oktoberfest at 1.014 would actually be preferred for a bit bigger mouthfeel and body anyway. Once you cold crash (lager) your beer the yeast will go dormant and you won't see a drop in the FG.

Kaiser wrote:You can't trust the FG number Beersmith gives you since it is based on the average yeast attenuation. The major factor for the actual attenuation is the wort fermentability, which is unknown to Beersmith and probably to you too. You would have to do a fast ferment test to determine it.

Kai

I have noticed that in beersmith 2 the FG does change as you change the mash temps, not sure how accurate it is but it does seem to account at least somewhat to fermentability.

Out of curiousity, what temperature did you mash out (assuming you are all grain) and what temperature did you ferment at (average).

Thanks!

Stinkfist wrote:I have noticed that in beersmith 2 the FG does change as you change the mash temps, not sure how accurate it is but it does seem to account at least somewhat to fermentability.

I haven't used Beersmith in a while and I don't think that there is any reasonable way for software to predict wort fermentability. There are too many factors that affect your wort fermentability and I'd rather see brewers educated in performing a correct Fast Ferment Test than basing their decisions on an estimate created by brewing software.

Kai

With a lager I wouldn't sweat a few points. That beer should be fine.

Kbar wrote:Out of curiousity, what temperature did you mash out (assuming you are all grain) and what temperature did you ferment at (average).

Thanks!

I'm not the most accurate, but the goal was 152. I think I hit it.