"N. Rundle" wrote:[color=blue]
>
> It is an extract/grain brew. I scrape the jug as best I can so I guess I
> got most of the malt out. I do adjust my hydrometer reading accordingly as
> I took the sample then pitched the yeast at 68 degrees.
>
> I noticed that I should have gotten a OG of 1.032 if I only used the Pale
> malt and it goes up to 1.043 with the roasted and flaked barley grains that
> I added. When adding grains is there a formula, or some method to get the
> most sugars out of the grains? I put them all in 1 grain bag and steep in
> the water for 30 minutes as the water heats to 170 degrees then remove them.[/color]

If you use the proper amount of extract and water, you're pretty much
guranteed to get the right OG. The problem is probably related to your
partial boils. When you only boil part of the wort and top up with
water in the fermenter, the wort is heavier than the water and sinks to
the bottom of the fermenter, so when you take your OG reading you're
getting mainly the less dense water at the top of the fermenter. No
matter how well you think you mixed it, it still doesn't usually get
mixed enough to get an acurate reading.

---------->Denny

--
Life begins at 60 - 1.060, that is.

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