Originally Posted by Milkdud76
The OG before adding the yeast was 1.038 and the recipe called for around 1.050.
A little hard to believe that your thermometer would have been off by 30F. I'm no expert on mash chemistry, but that would put you at like 120F or 180F, neither of which I would think would get you much sugar. Did you have other non-mashed fermentables going into the wort (was this a partial mash)? Even so, the off temps would probably alter your wort fermentability significantly. How did you find that your thermometer was off by 30 degrees?
I'm not sure what you could do at this point other than to add more fermentables. Even if you choose to do that, I'd let it go anyway to see how it turns out. It might still make good beer.