I mucked up. I was making my first-ever batch of lager (Papazian's
CanuckCanuck) and it appears I didn't boil long enough.

I brought my water to boil, took it off the heat, added the malt, rice,
and hops, then put it back on and began the 60 minute count-down. After
I pitched the yeast and took my OG reading (1.022!) I realized I should
have started the 60 minutes after the wort started boiling.

It's int fermenter now, but I'd like to know if there is anything I can
to do help bring the gravity back up, or am I going to have to live with
a super-light lager?

Thanks!
Tom

--
TARogue (t o m (at) t a r o g u e . n e t)
"So I hated life, because what is done under the sun was grievous
to me; for all is vanity and a chasing after wind." Ecclesiastes 2:17

Tom,

Your length of boil would have more to do with the degree of bittering
from the hops. Assuming you used extract, you should have only lost the
potential rice sugars, I think. I have never used anything other than
barley and honey for sugar in my beer. I don't know if rice needs to be
mashed.

On the other hand, if you used malted grain, you missed the mash step.
Go out to Brew-Monkey.com and read their treatise on grain brewing. Then
try again. I suppose you could boil some honey or Dry Malt Extract (DME) in
a bit of water (to sterilize it) and drop it into the fermenter. That would
raise your SG.

Charley


"TARogue" <look@my.sig> wrote in message
news:slrne6sa5g.8el.look@littlefear.outhaus...

very nice. A+++++++


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