My most recent batch has me frustrated! I made a stout that's mostly extract with a few lbs of grains for flavor and body.
My OG was 1050 at around 70F and today I transferred to secondary after 10 days and current gravity is only 1040 at around 70F. This has me perplexed since the first 24 hours had intense enough fermentation to pop the airlock off the bucket and make a mess, then continued to ferment after I replaced the airlock.
I steeped 4 lbs of grains and sparged etc. The grains were crystal, chocolate, oats, roasted barley and crisp black. Given the grain choice and what was likely terrible attenuation my goal with the grains was flavor and body.
I added 9lbs of DME to a 2.5gal boil which produced a 5gal batch. According to most resources I've found that should've given me an OG of 1080 or so.
After seeing the low OG I tested my hydrometer against my water and got a reading of 1 so I'm very confused.
Also I tasted the batch after taking the gravity reading today and the flavor is indicative of more fermentation having happened. It's not the sugar water that such low fermentation would leave you with.
Any possible explanations would be helpful.
My OG was 1050 at around 70F and today I transferred to secondary after 10 days and current gravity is only 1040 at around 70F. This has me perplexed since the first 24 hours had intense enough fermentation to pop the airlock off the bucket and make a mess, then continued to ferment after I replaced the airlock.
I steeped 4 lbs of grains and sparged etc. The grains were crystal, chocolate, oats, roasted barley and crisp black. Given the grain choice and what was likely terrible attenuation my goal with the grains was flavor and body.
I added 9lbs of DME to a 2.5gal boil which produced a 5gal batch. According to most resources I've found that should've given me an OG of 1080 or so.
After seeing the low OG I tested my hydrometer against my water and got a reading of 1 so I'm very confused.
Also I tasted the batch after taking the gravity reading today and the flavor is indicative of more fermentation having happened. It's not the sugar water that such low fermentation would leave you with.
Any possible explanations would be helpful.