Gravity Drop

[canarytim]

I put on an American Pale Ale Extract brew last Friday week. Plenty of 'aggressive' late hopping with Cascade and Simcoe. Pitched US-05 at 26 C. OG: 1043. Eight days later the current gravity is 1002, making it 5.7% ABV. As my all-grain mate Terry said, 'It's going to be very dry'. Well it is. As well and fruity and citrussy. And looking good overall.

I'm going to put it into secondary for a week, in a day or two, then bottling bucket, and bottle. Looking to get as bright a beer as possible.

My point is, while most of the time we're trying to get our brews' gravity to drop more - stuck fermentations, etc, in this case I'm beginning to worry it'd dropped too much and what that might mean.

Any thoughts/experiences?

Thanks

Tim

[trucker5774]

Did you use sugar in the recipe? That would account for a lower FG. Otherwise you may have had a particularly good yeast and fermentable wort at perfect temperatures

[canarytim]

Did you use sugar in the recipe? That would account for a lower FG. Otherwise you may have had a particularly good yeast and fermentable wort at perfect temperatures

Thanks trucker,

I did put in 400 gr of brewing sugar (to 1.5 Coopers LME and 1 kg dried LME), so not excessive. Pitched a tad high at 26/27 C. Never used US-05 before, which was off like a rocket. OG seemed a bit low considering the fermentables - I was aiming for 1045 rather than 1043. But the the 1002 FG has made up for that, and is certainly not a problem.

Must be doing something right, for once!