strangecarr
Well-Known Member
Hi,
Yesterday I did my first extract brew (also using crystal malt). When I measured the OG, it was about 0.008 short, I'm at 1.046, instead of 1.054. I have already pitched the yeast, but I was thinking today that I should add some sugar to take it up.
Do you think I should leave it, and perhaps add sugar when it goes to secondary. Or should I top it up now, and if so could someone tell me the calculation to work out the amount of sugar needed.
Thanks
Yesterday I did my first extract brew (also using crystal malt). When I measured the OG, it was about 0.008 short, I'm at 1.046, instead of 1.054. I have already pitched the yeast, but I was thinking today that I should add some sugar to take it up.
Do you think I should leave it, and perhaps add sugar when it goes to secondary. Or should I top it up now, and if so could someone tell me the calculation to work out the amount of sugar needed.
Thanks