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Old 09-01-2008, 05:02 PM   #1
egovolo
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I just finished brewing my second batch. Everything went so much easier this time. I even had the opportunity to have a bottle of my first batch during the process (needs another week in the bottle, but still very good). When I transferred everything to my fermenter and took a specific gravity, it was low, way low, at 1.028. I soon found out my error, the metric system. The ingredient list for my traditional English Pale Ale called for 3 kilograms of light malt extract syrup. This equates to 6.5 pounds. Well for some reason, I had "3" stuck in my head, and only dumped 3 pounds of extract into my boil. A quick taste after realizing the error, yielded a decent taste with a strong hop! (2oz of Goldings). Despite my doubts going to bed last night, I awoke this morning to the sounds of my fermenter bubbling away! I know the final product will be very low alcohol content and a weak flavor, except for the hops. Which leads me to the big question- I'm sure I'm not the first person to do this, or will I be the last. Who has some experience with this mistake? Should I wait it out and see how things taste or dump and free up the fermenter and brew another batch? I do have the name figured out should I choose to keep it- "Metric Mistake English Pale Ale"


 
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Old 09-01-2008, 05:20 PM   #2
bergman1118
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Jul 2008
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i would definitely keep it.. you'll just have a low alcohol "session" ale. i would guess that it'll be pretty hoppy (as you detected already), but definitely drinkable. i would save it, and see how it turns out... and i'm guessing as a "way low" sg you meant 1.028? 1.28 would mean you have a monster of a brew on your hands, which based on the fact you put 3 lbs of extract wouldn't be the case. i am not that experienced of a brewer, but there may be a chance that when fermentation subsides you may be able to add more malt extract and maybe some more yeast to boost up your abv.. but i am only speculating, would be best to get the opinion of someone more experienced on that point.

 
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Old 09-01-2008, 06:08 PM   #3
Ben25
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May 2008
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DON'T DUMP IT!!! It will be hoppy, but good.
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Old 09-01-2008, 06:16 PM   #4
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You can leave it as-is, or boil up some more extract in enough water to dissolve it (for about 15 minutes), cool it down, and add it in (if you have room in the fermenter).

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Old 09-01-2008, 06:27 PM   #5
eddie
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Save the beer and chalk it up as a learning experience.

 
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Old 09-01-2008, 06:33 PM   #6
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Yeah, definitely keep it. Like others have said, you can always add more dme to up the gravity.
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Old 09-01-2008, 09:53 PM   #7
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Let it run. You will be surprised at how nice a 3% beer can be. I've (intentionally) made beers in the 3-3.5% range, which are normally very lightly hopped, but can handle more.

At least it didn't crash land.
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Old 09-02-2008, 01:27 AM   #8
Tweaker
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Jul 2008
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Wots DME please?

Also, I have continued to produce low ABV beers. Can I increase the ABV after 1 week in primary and how?

Do I need to add more yeast or just more sugar?

In what form? Corn syrup, raw sugar?

Thanks

 
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Old 09-02-2008, 01:38 AM   #9
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You never dump a beer if it isn't infected...always see the process through!

Even if you OG was low, you still made beer!!!!
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Old 09-02-2008, 01:59 AM   #10
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Quote:
Originally Posted by Tweaker View Post
Wots DME please?

Also, I have continued to produce low ABV beers. Can I increase the ABV after 1 week in primary and how?

Do I need to add more yeast or just more sugar?

In what form? Corn syrup, raw sugar?

Thanks
DME is Dry Malt Extract. After a week in primary I wouldn't add any more extract to it. Others might, but you already have a beer done in that fermentor.

You could add more sugar, but that will ferment out and make a very thin tasting sort of "rocket fuel" that I doubt you'll be very happy with. If you did use sugar, standard table sugar is fine.

Leave it as is and start a new batch. You have a tasty low gravity, hoppy ale in the style of an English Bitter.

And next time, make a check list.
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