I got my Fawkes Bitter bottled today. It had a reached a final gravity of 1.007 so an ABV of about 4.3%. I’ll have to dig back through my records and see if there is a relationship between the type of yeast I am using and the final gravity. It should have ended at 1.010 but, if the yeast can cope with a high concentration of alcohol, then perhaps it makes sense for it to hit a lower level? If my data backs that up, I will need to think about adjusting the recipe for a lower original gravity if I want to hit a target ABV.

The other note to make on this one is that I repeated my experiment from last time with the Loco Beer, of transferring the beer into my jerry can (with measuring marks) then back into the cleaned fermenter with the prepared sugar solution for bottle conditioning. It worked well with the Loco Beer so seemed worth trying again.