Margwar
Well-Known Member
- Joined
- 29/8/09
- Messages
- 81
- Reaction score
- 2
Morning all,
I brewed over the weekend and decided to give a Belgian Strong Ale a go... I was going along nicely and it was smelling awesome. I then did my pre-boil gravity and noticed I was 10 points down or so. Recipe said I should be at 1.083 and I had around the 1.070 mark. I had more wort as than normal as I had to do a 90 minute boil as per the recipe. So I just thought as I am still fairly new to the AG scene that I just expect to miss my numbers a bit.
Put my wort into the no chill and brew day was all done, but I now know why I missed my numbers. The recipe called for Cane Sugar and I just forgot to add it to the boil...! D'oh!!
Can I just disolve it now in some hot water and then add it to the fermenter when I go to pitch my yeast? Or did it really need to be boiled? I am figuring that the Cane Sugar is there just to get the gravity up and wont add much to the taste, as it will be all fermented out, so adding it to the fermenter shouldnt be a problem??? Or does it get caramalised in the boil and add to the flavour??
Otherwise I will just pitch into what I have and have a 8% beer instead of 10%...
Thanks again...
I brewed over the weekend and decided to give a Belgian Strong Ale a go... I was going along nicely and it was smelling awesome. I then did my pre-boil gravity and noticed I was 10 points down or so. Recipe said I should be at 1.083 and I had around the 1.070 mark. I had more wort as than normal as I had to do a 90 minute boil as per the recipe. So I just thought as I am still fairly new to the AG scene that I just expect to miss my numbers a bit.
Put my wort into the no chill and brew day was all done, but I now know why I missed my numbers. The recipe called for Cane Sugar and I just forgot to add it to the boil...! D'oh!!
Can I just disolve it now in some hot water and then add it to the fermenter when I go to pitch my yeast? Or did it really need to be boiled? I am figuring that the Cane Sugar is there just to get the gravity up and wont add much to the taste, as it will be all fermented out, so adding it to the fermenter shouldnt be a problem??? Or does it get caramalised in the boil and add to the flavour??
Otherwise I will just pitch into what I have and have a 8% beer instead of 10%...
Thanks again...