Hey a common complaint among extract brewers is wildly wrong OG. The answer the more experienced brewers always give is “stratification” of the wort, which is fancy-speak for the dense wort from the kettle didn’t mix well with the thin top-off water.
I just did my first extract batch in years, and boom! 20 points low! Should be about 1.050
But it’s cool, I know about stratification so I didn’t worry. Here’s the cool thing. I also use a Tilt.
This is about 6 hours as my kviek Voss started waking up… as the yeast gets active it starts stirring the wort, as the wort mixes, the gravity climbs back up to almost where it should have started. Voss is apparently a sugar-consuming monster so it didn’t get all the way to the top.
Anyway, I hope this helps people understand when you do extract, the sugar is there and even if it sometimes it doesn’t mix, the yeast will eventually figure it out.