Trying to see where I messed up - Fermentation

Given the pic and the numbers, chances are the attenuation is already done. But a little more time on the yeast will help clean up any off flavors.

Again, don't give up on the refractometer. They are great if used/interpreted properly. And with 1 gallon batches especially, a couple drops is more efficient than a hydrometer cylinder full of wort/beer.

 

In all grain , SG is to determine sugars extracted during mash conversion for brewhouse efficiency/pre boil in dilution of H20. OG is for after the boil to determine the concentration of sugars to wort. FG is the fermentable sugars converted to alcohol to the solution, BEER. The hydrometer has always been my go to. Good homebrewing software and correct readings on your refractometer/hydrometer will be your best friend. Good luck.

 

"SG" means Specific Gravity. It could mean the Original Specific Gravity (pre-boil or post-boil), the Final Specific Gravity (post-fermentation), or the Specific Gravity at any time in between. IOW, Specific Gravity is the type of measurement, and "Original" or "Final" are just particularly useful times to measure the SG.

What you described as SG is commonly called Pre-Boil Gravity, or Pre-Boil Original Gravity.

 

Fi

Figured you'd break it down more specifically. But you know what im getting at.

 

Did you re-hydrate the yeast? Give it some time. Look into making yeast starters.

 

Brewing is all about patience! Easier to have when you have multiple batches worth of bottles to drink though. No need for a starter if you are doing a one gallon batch especially with dry yeast. Lost of people also skip the re-hydrating step with success so don't feel like you have to do that either. To me its pretty simple to re-hydrate so why not do it.

 

The ratio I use is 100ml of H2O per packet@80f.