Something went wrong. Nothing drastic, unless you are the kind of person that likes their beer to have a million IBUs and and ABV roughly equivalent to the US GDP, it just didn't ferment as much as I hoped.
I am of course talking about my latest homebrew effort, a smoked chocolate stout, into which I chucked black malt, smoked malt and unsweetened cocoa powder, as well as whole Fuggles hops.
The OG for the first carbaby was 1.038 and the SG after 3 weeks sat in the fermenter was 1.018, which gave me an ABV of just 2.7%. But here is the rub, I tasted the sample I used for the gravity, and it tastes pretty damned good, rather close to Guinness to be honest.
I will get round to bottling the stronger version, the OG was 1.046, hopefully tonight after work, but I am wondering why the fermention was so low and what effects this will have on body and flavour?