The low-down: I'm playing with yeast so I can better learn their characteristics and flavor profiles. So I set up a super simple experiment: brew a really, really easy SMaSH with extract (I usually brew AG), split it into two carboys, pitch different yeasts, and maintain the same conditions for each batch throughout the entire process.
I ****ed this up from the beginning but here's the problem: The batches (4 gals each) not only don't have the same OG but the OG would be really low even if they shared the OG of the heavier one. I shoulda come in at 1.048 and I came in at 1.042 on one and 1.028 on the other. I thought i had mixed them well but apparently not. Unless.....my gravity readings were from the warmer wort at the top of the carboy, a phenomenon particularly pronounced when adding top up water, something I haven't had to do in a really long time since I haven't brewed an extract batch in over a year. Now the questions:
1) When is it too late to take an OG reading? Remember: I already pitched the yeast.
2) Should I have more vigorously shaken the wort after adding the top up water before taking the OG reading? I was thinking this would just add more trub to my sample.
3) Is there a way to more effectively mix the contents of two carboys in the absence of a container large enough to hold both of their contents?
4a) Is it advisable to boil up some DME tomorrow and add that to each batch? (Four gallons of 3.2% beer does not sound like a lot of fun.)
4b) If I do, does that mean I can't ever really know the OG since the yeast has already been pitched?
4c) Too much ABV is better than too little, right?
Alright fellow homebrewers, I throw myself at your mercy. Please save me.
I need help bailing out of this SNAFU
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