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Old 11-30-2010, 05:00 PM   #1
Philodendron
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Default Poured boiling wort into 32 bottles of old beer...

So I made an unbalanced batch a couple of months ago. It was my first time brewing AG and my efficiency was really poor. I’ve since fixed my process but what remained was an ESB that was all bitter, no malt. About 90 IBUs with a OG of 1.030. It tastes like hop tea. I waited for it to condition in the bottle 3 months, still tastes like tea.

So yesterday I decided to “Fix” the bad batch. I could have just poured it out, but having Revy’s words ringing in my ears I didn’t want to commit the sin of alcohol abuse and pour out 32 bottles of tea-beer.

I mixed up a really malty batch. I made it 2.5 gal, with a OG of 1.080. Unhopped. Then I uncapped and poured all 32 bottles (3gallons) of beer from the fridge into the fermenter bucket. Next I poured the boiling wort onto the cold beer. I shook it up and tested the temp. It was about 100 degrees. I waited until it hit yeast pitching temp and then pitched one of my washed yeast starters into it. Shook it up for about 5 min to oxygenate the wort and help the yeast be successful.

My hope is that fermentation will help blend the two together and the malty wort balances out the hoppy tea-beer and it makes a drinkable brew. What do you think? Terrible idea? I’ll update this post when this bizarre brew is complete with the results but I’m interested in hearing if anyone has done anything like this and how it turned out.

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Old 11-30-2010, 06:07 PM   #2
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I think you might end up with a bitter beer with no hop flavor or aroma. By that time all the hop flavor will be long gone.

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Old 11-30-2010, 06:12 PM   #3
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If you manage to avoid oxidation and/or hot side aeration issues (mixing up at 100 F), then I think this would work fine. keep us posted!

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Old 11-30-2010, 06:18 PM   #4
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interesting.

as a side note, my first beer was an ordinary bitter. good beer, i decided to let one sit a year to see what happened. when I tried it a year later it was the same beer except no bitterness at all, like i made a beer without hops.

so, i guess the moral of my story is if you were willing to wait, hop presence seems to fade.

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Old 11-30-2010, 06:50 PM   #5
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Or you could have brewed another batch of a really malty, low hop beer of the same style. Fermented and bottled that and blended in the glass.
I have to admire your determination to not waste it. Hope it turns out good.

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Old 11-30-2010, 06:57 PM   #6
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Good point Billvon, I do want it to still have some hop presence. I still have the option to dryhop it at this point to try and at least infuse some aroma. Do you think it is worth it to throw some in after the primary fermentation has subsided?

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Old 11-30-2010, 07:06 PM   #7
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If there isn't one already, we need a "how to fix a bad batch" thread. I have a feeling I could use such a thread.....

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Old 11-30-2010, 07:23 PM   #8
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I like your thought process. i don't know if it will be the best beer you ever make but unless you have contamination you should have beer. I had a problem once where I didn't have enough malt in a batch and I din't find out till everything had cooled and I pitched. The next day I added 3 lbs of honey to bring it up. Long story short it came out fine. It wasn't what I was originaly brewing but i let it ferment out kegged it and let it sit. It tasted pretty good and I din't have any other problems with it.

Let it sit and see how it goes. If your like me you'll just take it as a learning point and go from there.

Let us know how it turns out.

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Old 11-30-2010, 07:36 PM   #9
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I recently added 2.5lbs of DME boiled up in .3 gallons of water to bring a combination incorrect recipe/add-too-much-water mistake 90 minute IPA clone in line. I now consider adding 2.5lbs of DME to .3 gallons of water in a 1 gallon pot to be my most challenging task yet in homebrewing. About 5 disasters in a row making it, but I think it will turn out OK.

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Old 11-30-2010, 07:46 PM   #10
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Quote:
Originally Posted by Philodendron View Post
Good point Billvon, I do want it to still have some hop presence. I still have the option to dryhop it at this point to try and at least infuse some aroma. Do you think it is worth it to throw some in after the primary fermentation has subsided?
Maybe split the batch and dry hop half. Either it will work and you'll have 16 good bottles, or it won't and you'll at least learn how dry hopping contributes to aroma?
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