Originally Posted by Brewsmith
What was your recipe? I'd say lay off the corn sugar. If you want to add to the gravity, add some malt extract that has been boiled in water and chilled.
Sparging errors IMO are the major cause of bad starting S.G., mainly too much water collected.
I stop sparging when SG is 1.008-1.010, and typically the runnings at that time show a transparent color and apears thin. The mash bed at that time will not have any foam and is evidently "SHOT"
Let me suggest taking a small sample of your runnings during your sparge and cooling it (I use a tuna fish can) in the freezer for 5-10 minutes and when you are ready for your next sparge water addition you will have been able to take a SG reading on the cooled sample to guide you in decision making for the next sparge addition.
Your event Happened to me oncet ;>). I decanted out a gallon of wort, brought it to a boil adding a bottle of Briess LME, boiled till it seemed long enough (60 minutes NOT needed for this practice) and let cool.covered, and siphoned back into wort. Since it was winter it cooled outside quickly
Got a fine beer.