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RaleighBrewer

Question about Final Gravity

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As usual, it depends. IF you are certain that your fermentation has stopped, AND you use an easily metabolized priming agent (or are carbing with CO2 under pressure), it is unlikely that your gravity will drop further.

However, a wild yeast or bacteria in the beer could cause it to ferment further. Infections are a prime source of bottle bombs and gushers, which happen because sugars your yeast could not metabolize are being fermented by whatever else got in the bottle. A lower gravity is a natural consequence of that.

Certain sugars like maple syrup and honey can ferment very slowly over a long period of time. That will also reduce the gravity, and can also lead to over pressurized bottles. I used maple syrup in a beer, which continued to become drier and more carbonated over a year's period of time.

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Right.  Keep in mind that an FG is take a reading, then wait 48 hours and take another.  If no change, you have FG.  Unless per Oly it changes a tad.

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