[HoosierBrew]

it shouldn't be sweet but it should be balanced. That said, you can't draw conclusions from the FG alone about how dry/sweet or more importantly malty/hoppy the beer is going to be. Let this one finish up and condition. If it's too thin or dry to support the hop bitterness than you know you should do what you can to up your FG and add some body next time.

+1

[flbrewer]

Thanks, must have missed that one.

how could you miss it? I hardly post. Double checked this morning and it's right at 1.000 at 68 degrees.

[rabeb25]

BIAB with a fine crush?

[flbrewer]

BIAB with a fine crush?

Nope, just batch sparging all grain. I think the crush is good. Will take a closer look.

[morticaixavier]

Thanks, must have missed that one.

how could you miss it? I hardly post. Double checked this morning and it's right at 1.000 at 68 degrees.

is it calibrated for 68? most of them are 60 or 65 I thought.

[flbrewer]

Hmmm, not sure. Only saying that bc I saw it on an online calc. Will recheck.

[morticaixavier]

Hmmm, not sure. Only saying that bc I saw it on an online calc. Will recheck.

it should say, either on the paper inside the hydro or on the paper that came with it.

[denny]

I'll give my next batch a higher mash temp. I guess I really don't know if a pale ale should be dry or not, and if it's really an issue either way with the low FG.

Go get a Sierra Nevada pale ale.  Use that as your guide.

[klickitat jim]

I'll give my next batch a higher mash temp. I guess I really don't know if a pale ale should be dry or not, and if it's really an issue either way with the low FG.

Go get a Sierra Nevada pale ale.  Use that as your guide.

Not Oakshire?

[brewinhard]

Thanks, must have missed that one.

how could you miss it? I hardly post. Double checked this morning and it's right at 1.000 at 68 degrees.

is it calibrated for 68? most of them are 60 or 65 I thought.

Most I have seen are calibrated at 60 or 68 degrees F. 

[BrodyR]

BIAB with a fine crush?

I BIAB with a fine crush and typically get lower FG than beer smith predicts... is that why?

[morticaixavier]

Thanks, must have missed that one.

how could you miss it? I hardly post. Double checked this morning and it's right at 1.000 at 68 degrees.

is it calibrated for 68? most of them are 60 or 65 I thought.

Most I have seen are calibrated at 60 or 68 degrees F.

That's probably right

[denny]

I'll give my next batch a higher mash temp. I guess I really don't know if a pale ale should be dry or not, and if it's really an issue either way with the low FG.

Go get a Sierra Nevada pale ale.  Use that as your guide.

Not Oakshire?

Oakshire doesn't really make a straight ahead pale ale.  And SNPA is kinda the benchmark of the style.

[brewinhard]

BIAB with a fine crush?

I BIAB with a fine crush and typically get lower FG than beer smith predicts... is that why?

I would not pay much attention to any program that is predicting a potential FG.  You can look at it as a potential finishing range, but don't take much heed in it.  There are just too many variables involved that can affect a recipes final gravity (i.e. aeration levels, wort nutrients, grist, yeast health/vitality and pitch rate, fermentation temperature, etc). 

The only way to really guess at the final gravity is simply to brew the same recipe a bunch of times using the exact same process each time and observing your final gravity ranges from those.  Then you can predict for the future where that FG might finish at.