The final gravity or FG of a beer is the beer’s specific gravity once fermentation has completed. Once a brewer has measured the final gravity, it can be compared to the original gravity and the ABV or alcohol by volume can be calculated. The final gravity of a beer is typically taken using a hydrometer or refractometer. Specialty final gravity hydrometers are available to allow you to take a more accurate reading of your final gravity if desired.
Below are three different types of hydrometers used for taking the specific gravity readings of beer.
Beer brewing hydrometers for taking specific gravity readings such as original gravity and final gravity.
Amylase is an enzyme group that is responsible for hydrolizing\converting starches into sugars. The two primary amylase enzymes are alpha amylase and beta amylase, which digest and break down the polysaccharides into smaller disaccharides and then monosaccharides. To help facilitate the breakdown of unfermentable sugars, amylase may be added to fermentation at the same time you pitch your yeast. This will create a lower final gravity and a dryer finish.