Philodendron
New Member
So I made an unbalanced batch a couple of months ago. It was my first time brewing AG and my efficiency was really poor. Ive 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 Revys words ringing in my ears I didnt 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? Ill update this post when this bizarre brew is complete with the results but Im interested in hearing if anyone has done anything like this and how it turned out.
So yesterday I decided to Fix the bad batch. I could have just poured it out, but having Revys words ringing in my ears I didnt 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? Ill update this post when this bizarre brew is complete with the results but Im interested in hearing if anyone has done anything like this and how it turned out.