I just made a batch of EdWort's Haus Pale Ale last night. After doing my mash and sparges, I cooled a sample of wort down to 75*f and it measured in at 1.046.
I completely forgot to take into account the fact that the volume was between 6.0-6.5 gallons and I wanted to get the gravity up to the expected 1.051 so I added 3/4 cup brown sugar (that's all the brown sugar I had on hand) because it sounded interesting at the time.
Everything else went according to schedule, although I ended up boiling off half a gallon too much. I now have exactly five gallons at 1.056.
Most of my recipes have gone without major problems so I don't know how to adjust for them when they do happen. I think my gravity was actually fine but I'm just curious what effect the added brown sugar is going to have.
And has anyone added distilled water to their carboy to get the volume back, or does that cause problems of its own?
Thanks for any advice you may have!
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