Ok, this is going to sound crazy (or probably just display my lack of experience). Brewed a PM Oat Stout about 3 1/2 mo. ago. Accidentally sparged with too much water. Turned out pretty dry, with just a little too much tannin flavor to be enjoyable. After letting it condition for a while with no change, I decided to see if sweetening it a little would help mask the tannins. so I boiled about 2/3 c. of honey in a qt h2o and added to the keg. Well, it masked the husky flavor, but now it's too sweet. I probably won't drink it the way it is, so I get to thinkin:' could I rack back to a carboy, bring up to room temp, and pitch a SMALL amount of dry yeast to convert some of the sugar in the honey into alchahol?
Am I a lunatic? does anyone have any ideas?
Thanks in advance, Sea.
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Since it is in a keg, all you really have to do is bring it up to room temperature. The yeast will reactivate and dry it out. It's going to be a bit tricky getting it right, may require multiple samples.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
i too was going to suggest adding a little more bitterness to counter the sweetness. but being a bit of a noob, I was gonna suggest a bit o' dry-hopping.
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