i was checking the batch of beer i made today for specific gravity and got a reading of 1.010. i couldent make my self pour out the test sample so i poured it down my throat. the flavor was real weak and watered down. i was aming for a light beer but this seems way to light. can i add more malt to the batch even though it is almost done fermenting? please help
more malt?
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Can we see your recipe? It will help knowing what you started with. Carbination contributes a lot to mouthfeel. Uncarbinated beer may feel thin.
Paul
Paul
3.3 lb pilsen light malt, 2 lb corn sugar and fill to alittle over 5 gal with water. ised muntons ale yeast
Adding adjucts (i.e. corn sugar) does of course decrease malt flavor.
Did you add any hops? A little malt + corn sugar and no hops seems like a recipe of little flavor.
Are you following any recipes or style guides?
In response to your question, I have never added more wort to a beer post fermentation, but it surely can be done. You will need to make sure that you boil and cool the new wort and you may want to choose a yeast that can handle being pitched into something with alcohol already present. You will also need a vessel to handle the new volume, of course.
Did you add any hops? A little malt + corn sugar and no hops seems like a recipe of little flavor.
Are you following any recipes or style guides?
In response to your question, I have never added more wort to a beer post fermentation, but it surely can be done. You will need to make sure that you boil and cool the new wort and you may want to choose a yeast that can handle being pitched into something with alcohol already present. You will also need a vessel to handle the new volume, of course.
Well, first off I'll tell you I've only made 5 batches of beer. I've always used kits or strictly stuck to recipes. The only time I made a batch that didn't include specialty grains was a prehoped LME can. My LHBS strongly recommended 2 lbs of Light DME, specifically for mouthfeel. He said it would seem watery if I didn't. My understanding of the Specialty grains was also partly for mouthfeel, also color and some flavor.
So I think some DME would be a good addition to the recipe, maybe drop the corn sugar. But I don't know if it can be added at this point in the process. I'm inclined to think that you could heat it up in as little water as possible to sanitize, and dump it in. If you are in an open fermentor, that probably wont be a problem. If you are in a carboy, you might have to remove some wort to make room.
my two cents
Paul
So I think some DME would be a good addition to the recipe, maybe drop the corn sugar. But I don't know if it can be added at this point in the process. I'm inclined to think that you could heat it up in as little water as possible to sanitize, and dump it in. If you are in an open fermentor, that probably wont be a problem. If you are in a carboy, you might have to remove some wort to make room.
my two cents
Paul
That recipe will come out rather thin. Carbonation will help, but it will always be on the watery side due to the corn sugar.
You can add more malt now if you want. If you just want to add a little mouthfeel without boosting the alcohol/calories I'd suggest using a little crystal malt. Steep in some warm water, strain out the solids, and toss the liquid in the fermenter. You'll get some sugar from this, but also some unfermentable sugars and starches for flavor and body. 4 oz of malt should make a significant difference. I'd use Crystal 60. (also malt should be cracked/crushed before mixing with water.)
You can add more malt now if you want. If you just want to add a little mouthfeel without boosting the alcohol/calories I'd suggest using a little crystal malt. Steep in some warm water, strain out the solids, and toss the liquid in the fermenter. You'll get some sugar from this, but also some unfermentable sugars and starches for flavor and body. 4 oz of malt should make a significant difference. I'd use Crystal 60. (also malt should be cracked/crushed before mixing with water.)
