Originally Posted by norciabrewmonk
When I did the extract version, one thing I didn't do was hit the original gravity. I was quite a bit over (1.082). I made 2 liter yeast starter starting with a 1.040 wort and using the WYeast 1056 American Ale smackpack.
Now, I will admit that when we steeped the grains, we squeezed the hell out of the grain bag at the end to get out as much of the sugars as possible (at the time I didn't know the possible tannin problem of doing that
So, otherwise we followed the instructions in the extract version (substituted Columbus because that was all I could get). I then topped it off to 17 liters before adding the yeast starter (whole thing, didn't decant the yeast). Before I added the yeast starter it was around 1.090, then the yeast starter diluted it to 1.082. Do you think I went over because we squeezed the grain bag too much, or could it just be my brand of powdered malt extract, or am I missing some other calculation?
The assumption here is that you bring your volume to 17 liters allowing the 2 liter starter to bring your total volume to 5 gallons (19 liters), is that right?
I think the "problem" is that per the recipe those last two liters would be water (1.000) and not starter wort (1.040) which would lower the OG a bit more.
* Decant your yeast starter and only pitch the yeast
* Fill to 19L and then pitch the starter (bringing total volume to 21L)
* Enjoy your slightly increased alcohol content
I am happy to be corrected but I don't think you get much more dissolved sugars by squeezing the steeped grain bag, mostly starches.