Problem with Colour and Quantity

[D_Paradise]

Hello, I am currently brewing my first batch which is 5 gallons of American cream ale through a Brewer's Best kit. However, following the initial boiling of the wort I made one mistake and encountered multiple problems as a result.

1) I forgot to add 1 lb of dry malt extract until I already cooled my wort so I boiled it quickly, cooled it in an ice bath, then added it in late.

2) After transferring my wort to the primary fermenter I noticed that there is much less then there should be (a bit more than 4 gallons) when I initially measured 5 gallons into the boil.

3) The Beer (which is now 3 days into the secondary fermenter) is much darker (like an amber ale) then the straw colour it should be.

So I am wondering if my initial mistake has totally screwed my batch and if the lower quantity of water in relation to the yeast will cause bottle bombs or other problems down the road.

 

[twistr25]

Adding the DME was probably ok they way you did it.

When you boil, a percentage will evaporate, so you have to take that into account. Typically for a full boil you need to boil about 6.5 gallons to account for trub loss and evaporation.

It will be slightly darker since it is more concentrated, but also the larger volume will appear darker anyway. Also, if you have liquid malt extract, adding it at flameout will help keep the color more true.

Overall, you should be fine.

 

[joyceman]

The late addition is no real problem. In fact it can be a good thing. See point three. Wouldnt sweat that.

Sounds like you went under volume. Thats just mean less beer with a slightly higher IBU. Kind of a bitch but... wouldnt sweat that either.

Finally darker wort is a common problem with extract brewing. Search for late extract addition techniques for a bit of a fix. Again, nothing to sweat, just a darker beer.

 

[Math0]

You could top up with a bit of water. Not a gallon though

 

[twistr25]

The late addition is no real problem. In fact it can be a good thing. See point three. Wouldnt sweat that.

Sounds like you went under volume. Thats just mean less beer with a slightly higher IBU. Kind of a bitch but... wouldnt sweat that either.

Finally darker wort is a common problem with extract brewing. Search for late extract addition techniques for a bit of a fix. Again, nothing to sweat, just a darker beer.

Probably end up with a slightly lower IBU actually. Less water means a greater concentration of wort, so it's sweeter to start. Overall though I don't think you'll see that much difference either way.

 

[D_Paradise]

Probably end up with a slightly lower IBU actually. Less water means a greater concentration of wort, so it's sweeter to start. Overall though I don't think you'll see that much difference either way.

After a tasting you are correct, it does taste much sweeter then I think it should. Could I even this out by adding more water or having a longer secondary ferment time? Or at this point should I just accept what it is and bottle it (the flavour is not bad, just not that of an American cream ale).

 

[twistr25]

Just reread you were 3 days in secondary, how long was it in primary?

 

[D_Paradise]

It was in primary for a week.

 

[reverendj1]

After a tasting you are correct, it does taste much sweeter then I think it should. Could I even this out by adding more water or having a longer secondary ferment time? Or at this point should I just accept what it is and bottle it (the flavour is not bad, just not that of an American cream ale).

Wort is sweet. Extract is made of the sugar from barley. Once the yeast start eating the sugar, they turn it into alcohol and CO2 and it won't be so sweet. Don't sweat it, unless it's fermented out.

 

[D_Paradise]

Wort is sweet. Extract is made of the sugar from barley. Once the yeast start eating the sugar, they turn it into alcohol and CO2 and it won't be so sweet. Don't sweat it, unless it's fermented out.

Its already done fermenting out, APV is where it should be (5.25). So I am wondering if I should even bother keeping it in secondary for 2 weeks or just bottling it now and having a sweet beer. Unless I am wrong leaving it long in the secondary might clear it up but not effect the sweetness?

 

[twistr25]

Wort is sweet. Extract is made of the sugar from barley. Once the yeast start eating the sugar, they turn it into alcohol and CO2 and it won't be so sweet. Don't sweat it, unless it's fermented out.

OP's been in primary for a week and secondary for three days, so it should be pretty close to FG.

Did you happen to take a gravity reading before you transferred to secondary? If not, always do that. It's not good to transfer until you reach FG. You can stall the fermentation and it will stay sweet.

 

[D_Paradise]

OP's been in primary for a week and secondary for three days, so it should be pretty close to FG.

Did you happen to take a gravity reading before you transferred to secondary? If not, always do that. It's not good to transfer until you reach FG. You can stall the fermentation and it will stay sweet.

The gravity reading was just beginning to enter the range recommended on the kit's instructions (1.05 I believe) when I transferred to secondary. At the most recent tasting the beer should be fully fermented.

 

[twistr25]

Just need to clarify, did you mean 1.015?

Certainly won't let it hurt to sit for at least a week in secondary, if for nothing else to clear and condition a bit. But, it will likely be a bit sweet with the unbalance with the hops. Easy thing to fix though for next time though, definitely let it ride.

 

[D_Paradise]

Just need to clarify, did you mean 1.015?

Certainly won't let it hurt to sit for at least a week in secondary, if for nothing else to clear and condition a bit. But, it will likely be a bit sweet with the unbalance with the hops. Easy thing to fix though for next time though, definitely let it ride.

Yes sorry I meant 1.015, thank you for the help...I will let it sit for a bit and just accept it. Next time I will have to monitor my water and boiling better.

 

[johninkingston]

Hey D
let us know how it turned out, have you cracked a bottle yet? Cheers from K-town.