JesterMage
Well-Known Member
I was making an Irish red from a recipe I found on HBT. I followed the recipe and did not even think to check the math on it. The recipe came in a bit low on the SG at 1.039 when I plugged it into a calculator. When I was done and had it in the fermenter, I took a reading and it came in even lower at 1.035. 6 days later I took another sample and I am down to 1.007 and the sample was pretty watery and flavorless.
It has been a consistent 68 in my basement for 6 days. Brew is 2.75 gallons (should have been 2.5 gallons but i got a but carried away topping it off). I pitched 55 B cells. current ABV is 3.68% at this time.
2.75 gallons
2 1/4 lbs. Light DME
2 oz.. 40L
2 oz. roasted barley
.5 oz of Fuggles. .25 oz Willamette (boil)
.25 oz, Stryian Celeia (flavor)
.25 oz. Stryian Celeia (aroma)
55B cells. Nottingham
Can I boil up some more DME or LME and a bit more grains and dump it in after it cools? Maybe do it like a secondary fermentation? I am guessing yes but don't want to mess it up more than I have. I will also have to do some basic math and figure out how much to add.
It has been a consistent 68 in my basement for 6 days. Brew is 2.75 gallons (should have been 2.5 gallons but i got a but carried away topping it off). I pitched 55 B cells. current ABV is 3.68% at this time.
2.75 gallons
2 1/4 lbs. Light DME
2 oz.. 40L
2 oz. roasted barley
.5 oz of Fuggles. .25 oz Willamette (boil)
.25 oz, Stryian Celeia (flavor)
.25 oz. Stryian Celeia (aroma)
55B cells. Nottingham
Can I boil up some more DME or LME and a bit more grains and dump it in after it cools? Maybe do it like a secondary fermentation? I am guessing yes but don't want to mess it up more than I have. I will also have to do some basic math and figure out how much to add.