Min final gravity rule?

[croc4]

So it just occured to me that FG will have a bearing on the "body" of a beer. If "body" is contributed to unfermentable sugars, then the more unfermentables left would lead to a higher FG. Is there a flaw in this logic?

So having too low a FG will lead to thin beer, but FG is also dependent on the OG, so it there a rull of thumb that when designing a beer you should try not to drop below a certain FG value / range?
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[sallad]

if you look at Wyeast and White Labs websites, they list an apparent attenuation of their yeasts. the apparent attenuation (as far as i understand it) basically tells you how much of the sugars will be fermented. typically, the attenuation is in maybe the low 70s percent. so, you'd expect to ferement, call it 72% of your sugars.

i wouldn't call beers with low FGs "thin", i'd call them light. if you start with an OG around 1035, it might ferement down to 1005 and be a lighter beer. if you start at 1090, then it might ferment down to around 1025 and just be an all around bigger beer!

so, when designing a beer you should be able to estimate your OG, then from looking at the attenuation you should be able to estimate the FG. likewise, you'll be able to estimate your ABV as well.

hope this helps...

[beerman1001001]

I don't know, I've had a couple of really strong batches that finished at very low FG's. I wouldn't really call them "thin" or "light", since they were such big beers. Maybe "dry"? This is a little off the subject, but does anyone know if there is a correlation between hangovers and the amount of unfermentables left in a batch? I've heard that if there are more unfermentables, you can have a worse hangover.

[sallad]

you're right, "dry" is probably a better word. the lower the FG, the drier it is. like wine!

[croc4]

thanks, I guess I have some experimenting to do to.
I am using extract recipies, so for my first experimental batch I used 4 pounds of xtal malt to increase the body, but I would know how that will tast for another 3-4 weeks ;-(.
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[Fast_Eddy]

Also, all-grain brewers gain a little more control in the FG/fermentables arena. If you mash at a lower temp you'll wind up with a more fermentable wort that could be more highly attenuated. If you mash at a higher temp you'll wind up with a less fermentable wort that will finish with a higher gravity.