Fixing Low OG

[Sjt_71]

Yesterday, I brewed my first BIAB brew which was intended to be an IPA. It went smoothly until it was time to pitch the yeast and I took an OG sample. I expected it to be around 1.056 OG but it only came out around 1.042. That is a surprising difference and I believe I know what the cause is.
I pitched the yeast and this morning everything is fine, that is if you like brewing 3.2 IPA's!

My question is this, can I boil say 2lbs of DME or honey and add it to the fermenter after fermentation has begun to boost the OG a little bit? Definitely not conventional but it seems like it would work as long as one added it during vigorous yeast activity.

Thanks!

 

[bu_gee]

Sounds like an interesting experiment for sure. I don't think you'll ever know the true adjusted OG, but I don't think that matters too much.

 

[flars]

You could add the boiled and cooled DME before active fermentation or during the first hours of active fermentation. Adding during these times would not risk oxidation.
I would use the DME. Sugar/honey is 100% fermentable. This would boost the ABV but thin and dry the beer. The DME would leave the body of the beer almost unchanged.
DME will add 44 gravity Points Per Gallon.

 

[Sjt_71]

I had the same thoughts about honey, thinning and drying out the beer. After reading other posts and thinking it over a bit, I believe I will leave it as-is. If it attenuates out, it will end up at around 4% ABV. Certainly nothing wrong with a session IPA. It's a happy beer as it is so maybe it's best to leave it that way?