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-   -   adding sugar to wort after the boil (http://www.homebrewtalk.com/f39/adding-sugar-wort-after-boil-146920/)

400d 11-14-2009 09:41 PM

adding sugar to wort after the boil
 
so, I missed expected OG far too much. By my calculations I should have had 1.060 but instead I only got 1.032.

I added 5 oz of sugar to the cooled wort just before the yeast was pitched.

Did I make a mistake? Is it going to affect the beer?

Brewtimore 11-14-2009 09:46 PM

Quote:

Originally Posted by 400d (Post 1677113)
so, I missed expected OG far too much. By my calculations I should have had 1.060 but instead I only got 1.032.

I added 5 oz of sugar to the cooled wort just before the yeast was pitched.

Did I make a mistake? Is it going to affect the beer?

Not an expert here at all. But I will try to help and others can back it.

Did you brew from a kit? Because chances are if you did, the reading you took was diluted and the OG should have been hit.

If you did your own recipe, then I am not sure.

ChshreCat 11-14-2009 09:52 PM

Doesn't matter if it's a kit or not, if it was an extract brew and you followed the directions, then you hit your OG and your reading was low. So, you have whatever the OG was supposed to be, plus 5oz of sugar. The sugar really isn't that much though and won't have too much of an effect on your beer. In a 5 gallon batch, that'll raise your SG by .003 and that's it.

As far as ruining your beer? You added something to the cooled wort that you don't know for sure was sanitary or not so there's a possibility you introduced an infection, but I know a few folks on here will add priming sugar straight to the bottles and they usually make beer in the end.

400d 11-14-2009 09:54 PM

I did my own recipe. AG brew,

actually it was my first SMaSH beer.

for 6 gallons I used 11 lb pale ale malt and 1 oz of pilgrim hops.

Ernie3 11-14-2009 09:55 PM

I would say you just gave your brew an ABV boost....:rockin:

ChshreCat 11-14-2009 09:57 PM

Quote:

Originally Posted by 400d (Post 1677133)
I did my own recipe. AG brew,

Hmmm... I dunno then. One of the AG pros might have more of a recommendation on what happened. Though the sugar still didn't do anything other than add .003 to your gravity.

nebben 11-16-2009 02:13 PM

It depends. When did you measure the wort at 1.032? Before or after boil? In either case, what temperature was the wort at? Did you record the volume of the wort when it was measured at this level?

If it was AG, there are a few things that might make it a non-issue. If it was pre-boil and 150F when measured, it makes a lot of sense that it would be so far off.

Either way, I don't think the sugar is going to add or subtract anything of significance.

400d 11-16-2009 02:16 PM

Quote:

Originally Posted by nebben (Post 1679793)
It depends. When did you measure the wort at 1.032? Before or after boil? In either case, what temperature was the wort at? Did you record the volume of the wort when it was measured at this level?

If it was AG, there are a few things that might make it a non-issue. If it was pre-boil and 150F when measured, it makes a lot of sense that it would be so far off.

Either way, I don't think the sugar is going to add or subtract anything of significance.

the rading was taken after the boil, prior to yeast pitching. the wort temperature was 75 F.

sudbuster 11-16-2009 10:18 PM

Quote:

Originally Posted by 400d (Post 1677113)
so, I missed expected OG far too much. By my calculations I should have had 1.060 but instead I only got 1.032.

I added 5 oz of sugar to the cooled wort just before the yeast was pitched.

Did I make a mistake? Is it going to affect the beer?

At 100% effiiency, one would expect 1.068. At about 47% effiiency one might expect 1.032 using 11lbs 2 row in 6 gal. The raw sugar into a cooled wort only injects the possibility of contamination....

ChickenBeer 11-22-2010 02:23 PM

Sugar to wort fermenting
 
I made a recipe that I was following from a freind but I wasnt getting the same OG measurements. I know I was in spec on times and tempature but I was a little low...( or he was wrong) either way I was contimplating adding some kick to it now but I am 5 days into the fermentation process. Should I add any? or do you think it is to late and the sugar would just sit in the second fermenter and make the beer sweet? also what would you advise, dextrose? I have a little 5oz bag of priming surgar but dont think that would do much plus I would still use 5oz more when i go to bottle.


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