Oh Dear.... Can I save the day for brew # 3?

[molehill]

I thought I managed a good brew day but wondered why I hadn't achieved hydrometer readings. My brew was a 23lt 'Old Speckled Hen' GrahamWwheeler brew and pre-boil was 1031 and after boil 1040. I wondered why my readings were so low then realised I forgot to include the sugar in the boil. I am thinking I may be able to save the day by disolving some sugar and pitching it into the FV but would really appreciate some sound advice on how I can save this brew.

[Zephiacus]

You could just add sugar, but I'd mark it down as a mistake and just ferment it out, 1.040 should still give you a nice beer, more akin to a best bitter or something.

[Brotherton Lad]

I'd boil a pint or so of water, dissolve the sugar in it and add to the wort (allow it to cool first, if you've already pitched the yeast).

[Martin G]

Why not, assuming you mean boil some up for something like ten mins and then cool before adding. Might even be better to add it later so your yeast does not become less able to deal with the more complex sugars.

[techtone]

I assume you corrected the hydrometer readings for temperature if necessary? Sorry if stating obvious.

[molehill]

All good suggestions and what I considered. I don't really mind if I finsh up with a decent beer with less ABV and I guess I was concerned if I went this route whether the yeast would have sufficient food source during the fermention. My original plan was to transfer it to the secondary FV on the 5th day.

My other thought was to do as suggested and add disolve and add the sugar and waiting to see inf the Nottingham yeast can work up some before pitching the disolved (cooled) sugar is anothor possible solution.

Hydrometer reading was on the button 21c.

What is the best cause of action to give me a decent brew..... That is the question?

[Lugsy]

I forget the sugar additions all too regularly and in these cases I normally wait a few days before adding it, this lets the yeast get through most of the malt sugars and not get too lazy on the easy stuff. Just make sure you don't add it dry - that gets REALLY messy!

[molehill]

Would you go the disolved sugar granules route or the disolved golden syrup route. And baring in mind I intended in transfering to the secondary FV on day five and bottle on day eight, should I delay both tasks by a few extra days?

Thanks

[Normski]

baring in mind I intended in transfering to the secondary FV on day five and bottle on day eight, should I delay both tasks by a few extra days?

I would leave it until it has definitely finished fermenting before bottling. Day 8 sounds dodgy. Wait until it’s finished, then maybe keg it for a while then bottle it.
I personally would not add the missing sugar.
Norm

[brodington]

Add the sugar if you want the higher ABV. Don't if you just want good beer.

And forget the day 8 deadline, bottle after it has finished fermenting. ( been at the same hydro reading for 2 or more days)

I like to leave mine on the yeast for at least 4 days just to let the yeast clean up the extras. It also helps more yeast drops out and you get more durable bottled beer a there is less yeast in there.

[orlando]

A little tip to avoid the problem in the future is to get hold of some brewing software with built in timers. BeerSmith is particularly good and reminds you when to put in sugar ,hops, copper finings etc.

FWIW my advice would be to leave out the sugar and enjoy the beer you've made.

[jmc]

Add the sugar if you want the higher ABV. Don't if you just want good beer.

And forget the day 8 deadline, bottle after it has finished fermenting. ( been at the same hydro reading for 2 or more days)

I like to leave mine on the yeast for at least 4 days just to let the yeast clean up the extras. It also helps more yeast drops out and you get more durable bottled beer a there is less yeast in there.

+1

If you do add the sugar solution mid-brew it will extend overall time it takes.
Yeast doesn't always work to a schedule, so IMHO its always best to bottle / keg when yeast has done its job and cleaned up. I normally leave it 3 days at fixed-FG before bottling or kegging.

[darkonnis]

Indeed, forget any kind of schedule unless you've used the yeast alot and you know how it ferments out. Even then, check it before you transfer it willy nilly.
I'd also forget the sugar, you never know, you might get a better beer. My best beers are all off the cuff and where things haven't gone to plan.
Also I can't remember where I read this but I'm sure it holds true: "Bad beer never got better by adding sugar"

As an aside... secondary FV!? I assume you mean bottling bucket and thus bottling? Sorry just wondered.
Cooky

[molehill]

First I would like to take this opportunity to thank all the responses received, making mistakes is a good learning curve.... Fortunaetly, my mistake is retreivable.

I have slept on m,y dilema and decided to accept a weaker brew that I believe will still be acceptable.

Because this is only my 3rd brew, I still have much to learn. This brew went very well apart from forgetting the sugar.... even though I typed out my own version of a check list similar to that on the Brewers Friend websight..... Something else to add I think!

I do feel comfortable on the actual brewing process. My mash tun now maintains the same temperature throughout the 90 min brew, which is great considering my 1st brew dropped from 66c down to 61c.

Its once fermentaion is underway that I struggle. I am still a little unsure when it comes to transfering to secondary FV and bottling. Let me explain my process and please advise if I have misunderstood the process.

1. Once brew is complete the FV is placed in my beer fridge and temp maintained at 21c for 5 days. No finings added at any time now (made that mistake last brew).
2. I transfer to a secondary FV for 3 days then bottle using a bottling stick. All necessary sterilising carefully followed.
3. Place bottles back into beer fridge and leave for 7 days at 21c to encourage final yeast and carbonisation to occur. Then store at 10-12c for 3 weeks before first tasting.

I am still to work out how to safely carry out AG readings between 2nd FV and bottling. I seal the FV tap in a clean plastic bag and rap it tight with elastic band to reduce tap contamination and only use this at bottling stage. I am worried about removing lid and scooping out a sample for testing. Maybe I am being too careful. I am also worried that my bottling method may leave any settled sediment too loose making it difficult to pour.

Again thanks for your advice.

[seymour]

I forget the sugar additions all too regularly and in these cases I normally wait a few days before adding it, this lets the yeast get through most of the malt sugars and not get too lazy on the easy stuff. Just make sure you don't add it dry - that gets REALLY messy!

+1