[dmtaylor]

I have had the same hydrometer since I started in 1999.  Over the years I have dropped my hydrometer several times (without breaking!!), and each time it seems to change the calibration a little bit.  For many years it read high by 0.002, and for the past 3-4 years it has been high by 0.003.  No big deal.  Measure clean water at 60-70 F and just remember to always add or subtract the number of points necessary to hit 1.000 for all readings.

The next time I drop it will probably be the last.  I don't know how it can last so long, but I know its days are numbered.

[mugwort]

You guys got me paranoid now...time to double-check mine.

[morticaixavier]

The title of the thread is low og. The OP comments on watery character. Is the actual measured og 1.020 or 1.002? The second says maybe infection by wild yeast.


***EDITED TO CORRECT AUTOCORRECT MESS***

[Slowbrew]

Mine have all shifted, mostly because the paper will shift. The one I used yesterday is suddenly .002 high. I check before using every time.

The hydrometer I currently have reads .003 too high.  Learning this made some of my "problems" disappear.  Unfortunately, there are always new problems.   

Paul

[rgonzalez_me]

Fermentation is complete.  Mid-60s for attenuation is as high as the Irish ale yeast can get.

I think you could add a pound of sugar or brown sugar if you like to bring effective OG up.  But it won't change the FG, it will still end at about 1.020 plus or minus one point.  I would dissolve the sugar in 2 cups water, bring to a boil, cool, and add to your fermenter.  Then give another week for it to ferment out.  This should get you closer to what you wanted.

So if I do the brown sugar boil will it compensate for the lack of "umph" that my beer May have due to missed OG? Is that the intended outcome of that?


BTW thanks guys for all the help.

[morticaixavier]

is your FG 1.020 or 1.002?

a watery mouthfeel at 1.020 is unlikely and adding sugar will not help with a watery mouthfeel anyway. higher carbonation would help a bit.

[santoch]

Adding a sugar solution will add fermentables and therefore will increase alcohol, but it will not alleviate thin body.

You might be better off to brew another batch where you mash much higher (and/or add malto-dextrin powder) to compensate, then blend the two batches together.   Besides, if its a good enough technique for  Jean-Pierre Van Roy to use, then I don't see how it can hurt to try it at the homebrew level.

my .02

[rgonzalez_me]

I added 8oz of maltodextrin with the priming sugar and bottled 2 weeks ago. I opened the first bottle today and it was a nice surprise.

It was carbonated nicely after just two weeks. The aroma was a nice blend of coffee and chocolate. The color darkened significantly. The taste was nice and balanced. The coffee was there but not overpowering and the chocolate also present. Nice carbonation and awesome mouthfeel. The dextrin worked beautifully.

Better than I thought and after more bottle aging it will be even better.

Thanks guys for all your advise.