I just did my first brew that was not a clone recipe. My goal was to go big with this one so I put together a batch that ended up with an OG of 1.124. The brew got off to a fast fermentation and by the time it stopped foaming over, my carboy had dropped from five to four gallons. My question is the effect that this has on the ABV. My FG was 1.002 which means I have got a 16.5% beer but I am curious if the lost foam carried out or left behind a disproportionate amount of sugar that would effect the ABV. Any info would be greatly appreciated.
First, to answer your question, no, losing wort/beer wouldn't really have directly affected your ABV. Second, are you sure about those numbers? That's 98.4% apparent attenuation. Of a big beer. What did you brew?
Thank you for answering the foam question. I was surprised about the FG as well but I took a second sample just to be sure and it is definitely reading 1.002. I did a full 5 gallon boil with 12 pounds pale malt extract, 4 pounds wheat malt extract, and 1 pound clear Belgian candi sugar. Primary fermentation used dried Nottingham yeast from a starter which got it down to 1.024 and then I added White Labs High Gravity yeast during secondary fermentation.
