so, I tried my hand at the "brew in a bag" method of all grain. It went well, except my OG was way off. Recipe stated 1.039 og. Im at 1.020 right now. Kinda buggin out about it. What should I do here? Hopefully I wont waste this batch.
Have you pitched the yeast?
check the OG again, just to make sure.
And pitch the yeast NOW. You can add extract on Monday, if your brewstore is open then. But pitch the yeast now.
check the OG again, just to make sure.
And pitch the yeast NOW. You can add extract on Monday, if your brewstore is open then. But pitch the yeast now.
check the OG again, just to make sure.
And pitch the yeast NOW. You can add extract on Monday, if your brewstore is open then. But pitch the yeast now.
check the OG again, just to make sure.
And pitch the yeast NOW. You can add extract on Monday, if your brewstore is open then. But pitch the yeast now.
Ok, so I am gonna pitch now. I can go to my local store tmw and get some DME. How much should I add? Extra light? Thanks for all of your help. Seriously!
nice! Ya, I may give that a go, HOWEVER, I live in Vermont, and we just boiled a TON of maple syrup here. Thinking abut going with Maple Syrup (33 pppg). What do you guys think of a Maple Blonde?
nice! Ya, I may give that a go, HOWEVER, I live in Vermont, and we just boiled a TON of maple syrup here. Thinking abut going with Maple Syrup (33 pppg). What do you guys think of a Maple Blonde?
I don't put syrup in my beer, but I would love to have homemade maple syrup for my pancakes! Unfortuanately, we don't have maple trees where I live. All we have is cactus, and cactus syrup for pancakes just aint the same!
I just gave some homemade maple syrup to my neighbors in Texas on Friday- I would have given you some, but you're way on the other side of the state!
The issue with maple syrup is that it is pretty fermentable, and will leave a thinner bodied beer behind. That's ok, if that's what you want, but you've already got a pretty thin beer by missing the OG so much. I would use DME this time, and make up a recipe to use maple syrup in a future batch.
I def. don't want a thinner bodied beer. So, took 2 quarts of the fermenting wort, and VERY sanitarily boiled it, and added 3 lbs of maple syrup. Ive boosted the OG to the recipe target of 1.040, but will I now get a thinner bodied beer? If so, how can/should I boost the body. I just want to salvage this beer. I made this recipe, because the thread I found it in said it could be done from brew to keg in 2 weeks. Have a bunch of people coming to town in 2 weeks...
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