All grain recipe, missed target OG. Should I add yeast energizer?

[whoward]

I brewed my first Amber Ale all grain BIAB from a recipe I picked up at my LHBS.

The target OG was 1.064-1.068, but my batch missed the mark and I'm at 1.058.

I'd prefer higher gravity if I can get it. I brewed this batch on 9/4 and it has been in primary fermenter since. There is no more active bubbling in the airlock. So it has been fermenting for 7 days.

Is it possible to add yeast energizer at this point to try and raise the ABV? If so how much should I add and what's the process? I prefer a higher ABV.

I have a small bottle of energizer available.

Would appreciate any advice.

Final volume should have been 5 gallons but I miscalculated the water and ended up with about 4.25 gallons in the fermenter.

 

[Pkrd]

I'd let it ride. The difference in taste between 1.064 and 1.058 isn't huge, if anything.

 

[madscientist451]

What is the current gravity reading? Also taste the sample. If it tastes good, why mess with it? If it doesn't taste OK, you can make adjustments.
Now is the time to ponder why you didn't hit your expected numbers and what can be done differently next time.

 

[eadavis80]

I wouldn't bother trying to raise your OG now - adding yeast energizer won't do that if that's your goal. It MIGHT lower your FG to give you a tad more ABV, but I'd just accept your numbers and enjoy your brew. What is a little concerning (if you want to call it that) is that your OG was only 1.058 with only 4.25 gallons in the fermenter. It would have been much lower had you had 5 gallons in there. Mash PH and crush size are two factors to look into when evaluating OG for all grain. I usually double crush my grains and add PH stabilizer. A lot say the stabilizer is worthless, but it seems to help me most of the time. Still, I'd enjoy the beer and not fret over numbers too much. So, you got 40 6% beers instead of 48 7% beers - no big deal. You made beer and had fun and learned - time well spent

 

[whoward]

I wouldn't bother trying to raise your OG now - adding yeast energizer won't do that if that's your goal. It MIGHT lower your FG to give you a tad more ABV, but I'd just accept your numbers and enjoy your brew. What is a little concerning (if you want to call it that) is that your OG was only 1.058 with only 4.25 gallons in the fermenter. It would have been much lower had you had 5 gallons in there. Mash PH and crush size are two factors to look into when evaluating OG for all grain. I usually double crush my grains and add PH stabilizer. A lot say the stabilizer is worthless, but it seems to help me most of the time. Still, I'd enjoy the beer and not fret over numbers too much. So, you got 40 6% beers instead of 48 7% beers - no big deal. You made beer and had fun and learned - time well spent

Thanks, I'll leave it as is.

As for why I missed my numbers... I did have quite a bit of turn that I left in the kettle so I did have more than 4.25 galllons total. But could the reason I missed my numbers be because I mashed st too high of a temp?

Mash temp was supposed to be 153, but I let me heat get away from me and it drifted up to 160 a few times throughout the hour.

Would that make a difference?

 

[Lefou]

Yes, temperature stability can affect fermentability. Don't leave those extra sugars in the bag - sparge them out by rinsing the grain with hot water. Put your bag in a colander and collect the extra wort.

 

[RM-MN]

Thanks, I'll leave it as is.

As for why I missed my numbers... I did have quite a bit of turn that I left in the kettle so I did have more than 4.25 galllons total. But could the reason I missed my numbers be because I mashed st too high of a temp?

Mash temp was supposed to be 153, but I let me heat get away from me and it drifted up to 160 a few times throughout the hour.

Would that make a difference?

The biggest factor in low efficiency is the quality of the milling. With BIAB is is difficult to mill the grains too fine so setting the mill closer or double milling will help. Unless the pH is way off it won't have nearly as much effect on the efficiency.

With too high of temperatures you could destroy the enzymes that cause the starch to convert to sugars but I doubt that is the major problem here.

I never leave trub in the boil kettle. Dump it all into the fermenter! The yeast seem to like trub and when they get done with it the trub will settle out and with some time will compact in the bottom making it fairly easy to rack the beer off it to the bottling bucket. If you do suck up a little trub, just let the bottling bucket sit for a few minute for it to settle back out.

 

[dmtaylor]

Yeast energizer won't fix it. If you must have higher alcohol, add a half pound of sugar and wait a few extra days for it to ferment out.