Expected attenuation/Forced ferment

For every batch we produce we take a ‘forced ferment’ this shows us where we should expect every batch to attenuate to.
We currently post this in the analysis notes but this is hidden after a couple of weeks. It would be really helpful if this could be added to the batches main page.

Potentially in the gravity box next to “SG to reach abv”. If it had ‘current gravity’ and then this key peice of data it would make signing off each batch much simpler.


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