Currently brewing my first pilsner/lager - using the Greg Hughes recipe with Wyeast 2124 yeast - starting gravity was 1051 (brewed on 23/5) and today I'm down to 1020. FG for the recipe is 1014. Fermentation temp has been 12 degrees. Is it too soon to start ramping up the temp?
Diacetyl rest - Bohemian Pilsner
- Thread starter marko65
- Start date
Help Support The Homebrew Forum:
BeerCat
Landlord.
- Joined
- May 6, 2015
- Messages
- 5,292
- Reaction score
- 1,694
Ramp it up now.
MrRook
Landlord.
What was the actual recipe?
Because FG estimates are guesswork based on average yeast performance. You produced a fermentable wort and had good healthy yeast. I always seem to outperform the estimates as well.
Argentum
Regular.
84% apparent attenuation is most likely still within the realm of "normal" possibility for your yeast.
The listed 73-77% apparent attenuation is likely an indication of the 2-sigma range of probability, but in the real world 3-sigma is considered to be within the range of what is to be considered fully normal.
As probability statistics have it, 68.2% of the time your random results (if normal) will be within +/- 2-sigma. And 99.7% of the time your results (if normal) will be within +/- 3-sigma.
The listed 73-77% apparent attenuation is likely an indication of the 2-sigma range of probability, but in the real world 3-sigma is considered to be within the range of what is to be considered fully normal.
As probability statistics have it, 68.2% of the time your random results (if normal) will be within +/- 2-sigma. And 99.7% of the time your results (if normal) will be within +/- 3-sigma.
Last edited:
Similar threads
