Hi All.
Yesterday I brewed the Bellhaven 80-/ from Grahams book. My second grew, but the first solo attempt!
I have (I think) done a decent job, but added the sugar to the grain at the first stage and mashed. Only later did my friend Paul tell me to READ THE BLOODY BOOK! My fault entirely.
At the boil stage, I added a further 150g of sugar hoping that this would cure the mistake (near on half what the recipe actually said taking into account there was sugar in the mash throughout).
The gravity at the last stage when cool - was as expected and listed in the book, 1.040.
Am I to expect any adverse effects or do you think that I will get away with it? It has been in the fermentation bin for the last 15 hours and is bubbling nicely.
Fingers crossed, John.
Adding The Sugar At The Wrong point
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Eric
- Even further under the Table
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- Joined: Fri Mar 13, 2009 1:18 am
- Location: Sunderland.
Re: Adding The Sugar At The Wrong point
No. Stop being concerned.
The mash turns starch in the malt into sugars, so sugar does not need to be mashed and can go directly into the boil and usually quite late. The mash would have been a little different to what it might otherwise have been and the sugar washed through into the boiler. Stand by for beer.
The mash turns starch in the malt into sugars, so sugar does not need to be mashed and can go directly into the boil and usually quite late. The mash would have been a little different to what it might otherwise have been and the sugar washed through into the boiler. Stand by for beer.
Without patience, life becomes difficult and the sooner it's finished, the better.