I didnt know where to put this, I brewed an allgrain IPA and had a relatively chill brew day and, I dont check my gravity throughout the mashing and brewing process (even though I know I should). I mashed at 153 degrees and didnt account for temp lost in the rubbermaid cooler (also didnt check it).. so I must of dropped well below that and didnt get as much sugar.. I was going for an o.g. 1.066, ended up with o.g. 1.044 is there a way I can feed the fermentation like you would for making a big beer (and if so how would I do that) or am I better off seeing where it goes and most likely ending up with an unbalanced beer