Could you use a beer yeast? Smoked pepper hot sauce fermented with a Belgian yeast strain
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If you start chilling you likely won't go any lower. If you're happy with 1.021 that's fine, but if you think it should be lower I would just wait.
I've left big beers for two months to reach terminal gravity. Sometimes you just have to be patient.
Beersmith calculates 1.087 > 1.023 as 71.9% apparent attenuation. White labs states 74-82% attenuation.
If Beersmith is telling you that 1.087 to 1.023 is 71.9% apparent attenuation, then there is a bug in Brad's software.
AA = (O.G. - F.G.) / (O.G. - 1) x 100 (multiplying by 100 yields AA as a percentage value instead of as a fraction)
AA = (1.087 - 1.023) / (1.087 - 1) x 100 = 73.6% (which is the lower end of the given range for the strain)
Here's a clear cut example of why it is important for all brewers to learn basic brewing mathematics before using brewing software.
I go with a company that does fire and safety - right down the street from me. Way more convenient than any welding supply company - which are pretty far from where I live and their hours are pretty limited to M-F 8-4:30.