confused - what happened here

[Zambi]

I used Maris otter for my last batch of beer.
When I bought it, it smelled quite strong. More then normal, but I don't buy it often so I didn't think much of it.
I used it yesterday and milling felt different. More difficult, but less dust.
Mashed at 65 oC and the biab bag didn't drain very well. Sparging was difficult, but I managed.
Boiled etc, then no chill.
I had taken out the hops and I let a friend taste the liquid that drained out, saying it would be very bitter and sickly sweet.
But it wasn't. We couldn't taste any sugar.
So I thought maybe the grain fermented by itself somehow and figured I would just add sugar and see where it would end.
In the morning before transferring the wort to the fermenter, I decided to take a refractometer reading of the left over taster bit of the day before and it was around 10-11 brix. Obviously not correct due to evaporation but strange. And still not sweet!
I then took a reading from the actual wort and it was close to the expected OG at 8.5 brix.
Still not sweet.

It is now in the fermenter, pitched on old trub (as usual) and I'm going to let it run.

But what could this be?
Do I have sugars that are not sweet?
What can I expect?
Should I add sugar anyway (I got no DME or LME and can't get it either)?

 

[Sandy Feet]

I never ran into that, but I wonder if the grain got wet? You will know something is wrong if you get a high FG. Yup, wort should be sweet.

 

[Zambi]

It's what I was thinking.
Maybe the grains got wet, didn't get moldy luckily, but lost their power.
First time ever for this to happen.

But I would expect low OG in that case

 

[Yontsey]

Did you get it from a local shop? This was a recent pickup, correct? Maybe contact them and see if they had any issues with that batch.

 

[Minbari]

It's what I was thinking.
Maybe the grains got wet, didn't get moldy luckily, but lost their power.
First time ever for this to happen.

But I would expect low OG in that case

Maybe it started to sprout slightly? If the endosperm started to consume the sugar to grow?

 

[Zambi]

Did you get it from a local shop? This was a recent pickup, correct? Maybe contact them and see if they had any issues with that batch.

I have had it for a while, but comes from someone who used to brew

 

[Zambi]

Maybe it started to sprout slightly? If the endosperm started to consume the sugar to grow?

I didn't see sprouts.
Still doesnt explain the refracto reading.
I bought it in March, still looks and smells the same as when I bought it

I'm confused.
I should be able to see if it is fermenting shortly as it is pitched on Voss trub.
If not, then I got unfermentable sugars

 

[Zambi]

It's bubbling

If it wouldn't have been, then I would have taken a sample (carefully) and added sugar if nothing was happening.

I might still do so, but letting it run another 24 hours which should be planty time for Kveik Voss to give me a good idea

 

[Zambi]

Couldn't resist.
Gone from brix 8.5 to 5, so currently around 3% alcohol.
Taste seems fine, so gonna let it ride
Still curious about this whole thing though

 

[Zambi]

I kegged today.
FG stayed about the same and it's gonna be just below 3%.
Looks and smells like beer.
Seems like I got something like a half fermented batch of Maris otter....

 

[Yontsey]

Did you taste it? Come out sweet?

 

[Zambi]

Did you taste it? Come out sweet?

Not sweet now, not sweet when it was wort.....

 

[Sandy Feet]

Could be named, "Not as alcoholic as the Otter". LOL. Shit happens. At least not a dumper?

 

[Zambi]

Could be named, "Not as alcoholic as the Otter". LOL. Shit happens. At least not a dumper?

Doesnt smell like a dumper

 

[Yontsey]

I'd consider that a win in my book

 

[Bigbre04]

it could have been badly under-modified? Also humidity can mess up grain given enough time, without it getting visibly wet/moldy.

 

[Zambi]

it could have been badly under-modified? Also humidity can mess up grain given enough time, without it getting visibly wet/moldy.

I think it became humid in storage and lost some of its power.
By the looks of it 40-50% (this came out at 2.8% abv, from an expected around 5. End FG was as almost always around 1.010-1.012).
I only got a little bit left, and will use it in combination with pale ale malt.
Work out recipe as if all is "normal", then increase Maris Otter by 40% .
I hate throwing stuff away