First time all grain - Overestimated my abilities vastly

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Bryce58

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3 gallon Recipe I used:
6lb pilsner malt
1lb carapils malt
0.75 oz Saaz pellets
0.75 oz Tettnang pellets
0.75 oz Hallertau pellets
1 packet saflager s-23 lager yeast

Let me preface this post by explaining that I just started brewing in November. I received a pale ale kit as a gift and enjoyed it. Then purchased my own set up and tried an extract pale ale both turned out surprisingly well.

I did not do enough research, and didn't realize that I needed grind my grains. I had them in a brew bag in my mash pot, and realizing my mistake decided to push the grain in batches in a food processor.
- Mashed at 148-151 for 60 minutes.
- Brought to boil added Saaz, at 30min Tettnang, at 10 min Hallertau.
- Filtered into 6 gallon carboy and dropped temperature to 60 degrees
- Pitched s-23 yeast I started in 1 quart of wort that I reserved.
- Plan on Fermenting at 55 degrees for 2 weeks
- Then lagering at 48 for 1 month
My question is concerning my OG 1.028 is really low the %alcohol was only 3.5. From what I understand this is really low. Is there a way to correct this with a second mash addition? or some other method. Or should I just stick with a very weak possibly alright tasting beer?

Any help would be appreciated. Thanks
 
What would I do? Chuck it, read John Palmers web site and start again.
 
What are you trying to correct? This batch or your process for the future? don't bother tying to fix this batch, just do more reading and refine your methods for future batches. We've all brainfarted some silly mistakes. Just learn from them and move on.
 
Bryce58 said:
3 gallon Recipe I used:
6lb pilsner malt
1lb carapils malt
0.75 oz Saaz pellets
0.75 oz Tettnang pellets
0.75 oz Hallertau pellets
1 packet saflager s-23 lager yeast

Let me preface this post by explaining that I just started brewing in November. I received a pale ale kit as a gift and enjoyed it. Then purchased my own set up and tried an extract pale ale both turned out surprisingly well.

I did not do enough research, and didn't realize that I needed grind my grains. I had them in a brew bag in my mash pot, and realizing my mistake decided to push the grain in batches in a food processor.
- Mashed at 148-151 for 60 minutes.
- Brought to boil added Saaz, at 30min Tettnang, at 10 min Hallertau.
- Filtered into 6 gallon carboy and dropped temperature to 60 degrees
- Pitched s-23 yeast I started in 1 quart of wort that I reserved.
- Plan on Fermenting at 55 degrees for 2 weeks
- Then lagering at 48 for 1 month
My question is concerning my OG 1.028 is really low the %alcohol was only 3.5. From what I understand this is really low. Is there a way to correct this with a second mash addition? or some other method. Or should I just stick with a very weak possibly alright tasting beer?

Any help would be appreciated. Thanks
Click to expand...

Well with a 1.028 OG you will have a very small beer indeed. You could probably doctor it up with some extract (basically make a syrup with extract and a small amount of boiling water and add to fermenter) though that will affect the flavor of your beer as well. Otherwise you could add a small amount of (corn)sugar for a boost, though if you overdo it you will get some cidery notes.

I say bad homebrew is better than no homebrew. Just let it ferment out, unless you need the fermenter space, package it up and treat it as a very sessionable lite beer. I mean it is only a case or so of beer.
 
maybe let it ride. though i have the feeling it will be very bitter. what was your estimated ibu? it may be a decent beer for blending purposes.

next time, grind the grains! i'm surprised you got what you did out of whole grains.
 
I'd dump it. Here are some suggestions for improving the next batch, some of which you've probably already realized:


  • Mill your grains first
  • Boil for at least 90 minutes when recipe includes Pilsener malt
  • Pitch enough yeast (you underpitched). 1 packet was not enough.
  • Rehydrate yeast in water, not wort. Rehydrating in wort kills up to half the cells right away
  • Ferment cooler
  • Aerate thoroughly

Don't get discouraged, we've all made similar mistakes while learning. Stick with it, learn from your mistakes, and make each batch better than the last!
 
kombat said:
I'd dump it. Here are some suggestions for improving the next batch, some of which you've probably already realized:


  • Mill your grains first
  • Boil for at least 90 minutes when recipe includes Pilsener malt
  • Pitch enough yeast (you underpitched). 1 packet was not enough.
  • Rehydrate yeast in water, not wort. Rehydrating in wort kills up to half the cells right away
  • Ferment cooler
  • Aerate thoroughly

Don't get discouraged, we've all made similar mistakes while learning. Stick with it, learn from your mistakes, and make each batch better than the last!
Click to expand...

Actually with a 1.028, 1 packet is probably overpitching. Starter wort has a higher gravity than that
 
DrunkleJon said:
Actually with a 1.028, 1 packet is probably overpitching. Starter wort has a higher gravity than that
Click to expand...

It's a lager, which requires twice as much yeast as an ale. So a 5-gallon batch of 1.028 lager beer would require 28 * 4 billion * 2 = 224 billion cells. By rehydrating in wort, he would have reduced his viability to roughly 50%. A single packet of dry yeast has a yield potential of about 200 billion cells, meaning he pitched at most 100 billion cells, or a mere 45% of the optimal cell count.

His was a 3-gallon batch, not a 5 gallon, so the optimal cell count would have been 224 billion * 3 / 5 = 134 billion, so he still underpitched by 25%.
 
There are a lot of good cases both ways to dump it or let it ferment out! My suggestion is unless you need that fermenter for another beer right away. I would let it ferment out and so you can see how it develops through the lagering process. It may not become the beer you how it to be but it is a good training tool none the less.
 
kombat said:
I'd dump it. Here are some suggestions for improving the next batch, some of which you've probably already realized:


  • Mill your grains first
  • Boil for at least 90 minutes when recipe includes Pilsener malt
  • Pitch enough yeast (you underpitched). 1 packet was not enough.
  • Rehydrate yeast in water, not wort. Rehydrating in wort kills up to half the cells right away
  • Ferment cooler
  • Aerate thoroughly

Don't get discouraged, we've all made similar mistakes while learning. Stick with it, learn from your mistakes, and make each batch better than the last!
Click to expand...

These are great points to take into consideration when try this again. And +1 to reading John Palmer's book and/or website.

Also, while I'm not sure whether this had anything to do with your low gravity, I want to mention that you need to either take gravity readings at room temperature... or you need to correct for the temperature. Here's a link to a tool that helps make this correction.

Finally, I would recommend you rethink using lager yeast. Ale yeast is an easier way to get into the hobby.
 
I guess my curiosity would cause me to want to let it ride. I don't think I'd bother with trying to save it.

Overall, it sounds as though if you just milled your grain you would have had a decent beer. Lesson learned; rinse and repeat. :)
 
Thanks for all of the advice everyone. I think I'll let it ferment out I have a second carboy so I am in no hurry to get the other one freed up.
 
Thanks for the advice everyone. I think I'm going to ride it out. I have a second carboy so I'm in no hurry to free this one up.
 
Bryce58 said:
Thanks for the advice everyone. I think I'm going to ride it out. I have a second carboy so I'm in no hurry to free this one up.
Click to expand...

Not a bad idea. Tasting the effect of the brew day will be a good experience for you. And there's nothing wrong with brewing a small beer. Sound like the very definition of lawnmower lager to me, if it doesn't come out tasting like arse I mean.:drunk:

it's hard to learn from experience if you don't expierience it fully.
 
Bryce58 said:
Thanks for all of the advice everyone. I think I'll let it ferment out I have a second carboy so I am in no hurry to get the other one freed up.
Click to expand...

You have a second carboy? What about the 3rd or 4th or 5th? Are they full?:D

I emptied a fermenter yesterday so I can brew today which means I will have 5 fermenters in use. :ban:
 
Duuude, be careful with buying fermentors. They acumulate and gang up in taunting you into keeping them full. They get like the plant in Little Shop of Horrors. You never get away, it never stops, you drown in beer. Wait, that's pretty cool.
 
You could try partially freezing it and pour off the more concentrated beer.

I'd let it ride though, nothing wrong with small beers.

Your process isn't terribly far off, and you should be fine with the next one and a little research based on your available equipment.
 
kombat said:
It's a lager, which requires twice as much yeast as an ale. So a 5-gallon batch of 1.028 lager beer would require 28 * 4 billion * 2 = 224 billion cells.
Click to expand...

Yep, I'm with you so far...

kombat said:
By rehydrating in wort, he would have reduced his viability to roughly 50%.
Click to expand...

What? I've never heard this before, can you cite a source? The instructions that Fermentis distributes plainly says to rehydrate in water or starter wort or just sprinkle directly into wort in the fermenter and implies no impact on viability for any method.
 
moski said:
Duuude, be careful with buying fermentors. They acumulate and gang up in taunting you into keeping them full. They get like the plant in Little Shop of Horrors. You never get away, it never stops, you drown in beer. Wait, that's pretty cool.
Click to expand...

Yup, I bought another one today and 3 cases of bottles. I have yeast and hops and grains and airlocks on their way, should be here tomorrow.
 
Many great points made here, I just want to add that you certainly did not overestimate your ability, you just need to nail down your process. You sir, are certainly capable! Keep at it, all grain is a great journey. Lots and lots of us to help along the way.
 
TallDan said:
What? I've never heard this before, can you cite a source? The instructions that Fermentis distributes plainly says to rehydrate in water or starter wort or just sprinkle directly into wort in the fermenter and implies no impact on viability for any method.
Click to expand...

There's also this thread dedicated to yeast hydration.

I'd let this batch ride and see where it goes. Might work out fine as a low ABV, never know without trying.
 
Zepth said:
There's also this thread dedicated to yeast hydration.

I'd let this batch ride and see where it goes. Might work out fine as a low ABV, never know without trying.
Click to expand...

Very interesting. Thanks. I've been using wort to rehydrate dry yeast, I'll make a mental note to not do that anymore and use water instead!
 

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