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5

Yes, a lower original gravity will result in a lower-alcohol final product. However, if this was an extract kit and if you added the correct amount of water, the discrepancy is almost certainly a measurement error. A common mistake is to draw the hydrometer sample without having first mixed the extract thoroughly into the water. This will lead to an ...


2

I take it out of the bag and put it in a bowl or something to pour from. Then I pour slowly while stirring. Minimal clumpage.


2

I've had this same thing happen to me before. My pre-boil gravity was one thing and the post boil gravity was actually LESS than the pre-boil. I do all grain and I've found this happens if I take my pre-boil gravity after collecting my wort WITHOUT stirring the wort in the kettle. What happens in my case is that my first runnings sit in the bottom of the ...


2

If this was a partial boil batch and you added water to top up after the boil, the problem is that you didn't get it mixed well enough before taking a reading. It's a very common problem. The wort, containing sugar, is heavier than water and sinks to the bottom of the fermener. It's very difficult to get them thoroughly mixed, so the reading you get is ...


1

I, too, was always coming up a few points short on my OG. My epiphany was an article in BYO magazine (I think) that explained the need to adjust recipes for one's own equipment and efficiency. My experience lead me to believe that recipes generally use a 72-75% efficiency value, which could explain why those are the defaults in brewing software. I scaled ...


1

Change that batch sparge to a fly sparge if you can. Use a good false bottom with little dead space (something like this works great: http://morebeer.com/products/stainless-steel-false-bottom-12-diameter.html). Also remember that the sparge needs even, unidirectional flow to get the sugars away from the grain. Never stir it if you don't absolutely have to. ...


1

1) 1.041 vs. 1.049 is not a big difference. You might notice the difference but likely won't worry if everything else is in balance. You might taste more hop, since there will be less residual sugar. 2) The bucket is bigger than the carboy to allow for foaming during the first few days of fermentation. But many, many home brewers just go with a carboy and ...


1

It's too late for this beer in my opinion. Adding DME+water could work at a really high concentration. I have never done this, but there's no reason why that wouldn't work. But that seems more trouble than its worth to me. A new starter should not be necessary. To be honest, you should have left the extra sugar out. That's just going to thin it out and ...


1

No, water would bring the SG closer to 1.0, which is the SG of water.


1

You can have a lab analysis done on it, but that's not practical. Without knowing the sugar content of the pre-fermented wort, you really have no other accurate way of determining alcohol content. But you can take a couple guesses. First, examine your notes from previous and upcoming brews to determine your typical efficiency. Apply this to the recipe you ...



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