Forked up the recipe -- Add DME?

[Psylocide]

Hello all, first post... first batch.

Brewed Coopers Irish Stout with SA-04 on 11/23 and only added approx. 58% of the required DME, and about 83% of the required dextrose. This was due to me not having a scale and incorrectly converting volume to weight, and just being not to bright in general.

So, my OG was 1.022... which was supposed to be in the 1.056 - 1.040ish range (can't remember off the top of my head).

I figured my reading was wrong from all that I've read here, but I later discovered just how much fermentables I left out after doing more research into my low OG.

I had vigorous activity Sunday night, 5 in krausen, bubble, bubble, and it's still going away, though the krausen has receded to about 1". It's been 3 days now since my failure.

So, do I add more DME? I would boil in as little water possible and do a slow pour and leave it alone after that.

Or, what can I expect? I don't want a beer that's going to be 1% alcohol, although I don't think it works quite that way, but I guess if it's just a darker light session beer, I could deal with that instead of effing around with it.

TL/DR - I suck, OG is WAY low, do I add more DME/Dex?

 

[LLBeanJ]

Yes, you can boil up some more DME and add it to the fermenter.

 

[Psylocide]

Thank you sir... I would leave it if it wasn't so far off, but I think that OG is much too low.

 

[thekraken]

I vote for adding the rest of your fermentables. (Boiled and cooled)

 

[Psylocide]

I vote for adding the rest of your fermentables. (Boiled and cooled)

Should've specified that I meant to let cool. Thanks, looks like this is a no brainer.

The DME I had did not come with the kit, I just got all of this handed down to me from my father, so I went to measure out what I thought was 500g DME and I came up with 1 and 3/4 cups. Now I know that that absolutely was not correct. Like... at all.

 

[Billy-Klubb]

I don't know how to tell you this, but around here we don't "fork up" recipes. we flocc them up. hahaha!!

you could just let it ferment out and have a low alcohol beer. you can have more without getting too flocc'd up! haha!

 

[Psylocide]

I don't know how to tell you this, but around here we don't "fork up" recipes. we flocc them up. hahaha!!

you could just let it ferment out and have a low alcohol beer. you can have more without getting too flocc'd up! haha!

Duly noted... getting flocc'd up is the point though, eh?

Wish I would've kept my "postage scale" from my younger days.

Anyway, thanks for the input, haven't driven through Windom in awhile... don't go to Mankato much any more since I got married and old and creepy to college girls. Cheers.

 

[Billy-Klubb]

Duly noted... getting flocc'd up is the point though, eh?

Wish I would've kept my "postage scale" from my younger days.

Anyway, thanks for the input, haven't driven through Windom in awhile... don't go to Mankato much any more since I got married and old and creepy to college girls. Cheers.

where abouts are you? if you come through this way, let me know and we'll have some home brews!

 

[Psylocide]

Sioux Falls... I'll plan on hitting you up if I come through there. Beer is good.

 

[kh54s10]

I am confused. Was this Cooper's Irish Stout a kit? If it was a kit why would you be changing anything? They come with the proper amount of ingredients.

If not a kit???...

Adding the dme will increase the gravity and in the end the ABV. But I would not expect it to come out anything like what was intended.

 

[Billy-Klubb]

I am confused. Was this Cooper's Irish Stout a kit? If it was a kit why would you be changing anything? They come with the proper amount of ingredients.

If not a kit???...

Adding the dme will increase the gravity and in the end the ABV. But I would not expect it to come out anything like what was intended.

you and me should brew together some time. I'll show you how to go with the flow and end up with something completely different that what you started.

 

[Stealthcruiser]

Duly noted... getting flocc'd up is the point though, eh?

Wish I would've kept my "postage scale" from my younger days.



I used to carry some carburetor float scales...........

 

[DoD_Ales]

I actually did something like this with the Coopers Irish Stout a few years ago. I added one 8 oz maltodextrine and only one lb DME. Then I learned the maltodextrine is almost completely nonfermentable. I boiled 20 min 1.5lb DME in 1.5 quarts and added it through a tube to the middle of my fermenter at high krausen. My wife still asks why I don't make that delicious stout again.

RDWHAH

 

[Psylocide]

I am confused. Was this Cooper's Irish Stout a kit? If it was a kit why would you be changing anything? They come with the proper amount of ingredients.

If not a kit???...

Adding the dme will increase the gravity and in the end the ABV. But I would not expect it to come out anything like what was intended.

No.... I would've said it was a kit. It was the canned stuff. I'fe deviated from the recipe anyway, besides the obvious of which this thread is based on.

I added maltodextrin, honey and subbed a half gallon of cold brewed coffee for water when I topped off. Just playing around since I have literally no money invested.

Edit: upon further review I did say kit... but what I meant by kit was everything my Dad gave me, which was a 7 gal carboy, 5 gal carboy, a box of assorted DME, 2 cans of Cooper syrups, and all the trim. He gave it up... and I'm reaping the benefits.

Sorry for the confusion.

Edit 2: Boiled up an additional 400g of DME and 100g of table sugar (for a little more dryness) last night and cooled in a snowpile to room temp fairly quickly. Added to carboy with little to no splashing and stuck the airlock back on. Bubbling faster today and krausen has increased slightly... hoping for no contamination, otherwise everything looks healthy so far.

Thanks for the responses.

 

[kh54s10]

Are you using recipe software to design your recipes? There are a few good ones online, free to use. Then you will know how much to add.

But you will need a scale to weigh the ingredients accurately.

I started with a few kits, then started using the recipes from kits but buying the ingredients. I now formulate my own recipes, but I usually start from a good recipe then make some changes.

 

[Psylocide]

No... no software. Yes, I know I needed a scale. Got that on order along with a new digi thermometer.

I'm really just playing around with what I think will work. I've brewed with my dad quite a few times and this is my first go solo... again, nothing but time invested at this point and I'm going to be ok whatever the end result. I'll just learn and grow... nowhere to go but up type thing.

That said... it looks very healthy and is just a bubbling away. The gas coming out of the airlock smells great.

Now I just need to get the recipe for a Mountain Standard clone... because I have an empty carboy and around 250 bottles.

 

[Psylocide]

Thought I'd just add a pic for shyts n gigs, na'm sayin?

https://www.homebrewtalk.com/attachment.php?attachmentid=238293&stc=1&d=1417027935

 

[Billy-Klubb]

No... no software. Yes, I know I needed a scale. Got that on order along with a new digi thermometer.

I'm really just playing around with what I think will work. I've brewed with my dad quite a few times and this is my first go solo... again, nothing but time invested at this point and I'm going to be ok whatever the end result. I'll just learn and grow... nowhere to go but up type thing.

That said... it looks very healthy and is just a bubbling away. The gas coming out of the airlock smells great.

Now I just need to get the recipe for a Mountain Standard clone... because I have an empty carboy and around 250 bottles.

spoken like a true home brewer. put on your kaleidoscope glasses and walk with me through liquid marble and shifting palatte of recipe formulation. hahaha!!!:rockin:

 

[Psylocide]

spoken like a true home brewer. put on your kaleidoscope glasses and walk with me through liquid marble and shifting palatte of recipe formulation. hahaha!!!:rockin:

Yes... this is only the beginning. Man though, that double black ipa is just so damn good, but at 12 bucks/4 pack, it just pisspounds my budget.

 

[Psylocide]

Quick update on this... checked SG today because the airlock bubbling has slowed to a crawl. SG is at 1.020... Still alittle way to go. However, I couldn't help but taste test from the beaker and was surprised at the highly offensive wine-like flavor that smacked me in the mouth hole.

Now... the flavors underneath that are great. Is the lingering sweetness paired with the un-attenuated (partially at least) yeast what is leading to this flavor? It almost comes off sour which is frightening but it looks healthy for now. Thoughts?

 

[Psylocide]

Bottled this yesterday... went a little over 4 weeks in primary.

The flavor is great the off-flavor is gone, just needed more time, FG came in at 1.016.

However, I was very surprised to find that there was already slight carbonation from primary ferment... anyone run into this? I've seen it around here and there, but when I was filling bottles there was actually a small "head" forming from the process in each bottle and I could taste/feel the carbonation, I actually scaled back the priming sugar after tasting the hydro sample... anyone had this before?