Mashed a little too high...sugar in secondary? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Mashed a little too high...sugar in secondary?

Reply
 
Thread Tools
Old 02-23-2012, 12:59 AM   #1
flyingfinbar
Recipes 
 
Nov 2011
long island, new york
Posts: 559
Liked 10 Times on 10 Posts



So in my second all grain BIAB batch I put together a chocolate milk stout, but due to a typo in my directions, I mashed a little too high and didn't get as many fermentables as I would have wished. It went from a 1.061 OG down to about a 1.023. I expected it to attenuate a little lower for a tiny bit more ABV. It's now in its second week in secondary, sitting on top of some cacao nibs and a vanilla bean. If I added just basic sugar (or even some DME?) at this point, would I get some more ABV out of it without thinning it out or ruining the product? Should I just be happy with the stout as it is? Its not like it falls out of style limits or anything, I just wanted a slight bit more ABV to this one. Thanks!

 
Reply With Quote
Old 02-23-2012, 01:03 AM   #2
Ravenshead
HBT_SUPPORTER.png
 
Ravenshead's Avatar
Recipes 
 
Oct 2010
League City, Tx
Posts: 1,238
Liked 41 Times on 36 Posts


You might but I wouldn't. 1023 should make for a nice thick milky mouth feel. Don't do anything until you taste a chilled sample. I think you have a happy accident here.
__________________
[QUOTE]
Quote:
Originally Posted by Polorl69 View Post
I had no problems whatsoever getting my pee to ferment.

 
Reply With Quote
Old 02-23-2012, 06:51 AM   #3
flyingfinbar
Recipes 
 
Nov 2011
long island, new york
Posts: 559
Liked 10 Times on 10 Posts


Quote:
Originally Posted by Ravenshead View Post
You might but I wouldn't. 1023 should make for a nice thick milky mouth feel. Don't do anything until you taste a chilled sample. I think you have a happy accident here.
I've pretty much relegated myself to leaving it as is. I do think this will be a tasty brew though...a little hazelnut extract at bottling and I'll have my Brew-tella stout There was some cocoa powder in the boil, a pound of lactose, plus what's in the secondary right now.
Thanks for the advice!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mashed too high, best "solution"? bduane Fermentation & Yeast 11 01-20-2012 02:55 AM
WLP 007 high temp, esters, secondary question Redpiper Fermentation & Yeast 10 03-23-2011 01:32 AM
high krausen candi sugar addition info tnbrewer371 Fermentation & Yeast 6 02-20-2011 03:53 PM
Secondary temp too high? Telos Fermentation & Yeast 2 06-13-2010 05:07 AM
long secondary fermentation - high temperature 400d Fermentation & Yeast 2 06-10-2010 08:06 AM


Forum Jump