Cueball
New Member
For my third batch of homebrew ever, I figured I'd make a nice gluten-free beer to split with a good friend who has celiacs. Nice idea right?
I found a "simple simon" recipe on the web and noticed that the ingredient amounts didn't match exactly with commercially available containers, so I bought extra of everything and figured I'd measure it out when adding ingrediants to the boil.
Fast-forward to brew day, and my friend and I are having a barbecue with wives and kids running around while we brew. Lots of wine and G-F beer to be enjoyed. When the dust settled, I realized that we had just added EVERYTHING to the brew. Double the extract, double the honey, and 1.5x the hops.
I'm not exactly sure what to do, if anything, to salvage this. I have one "clean" fermentation bucket that I use for gluten-free (and one "dirty" one that I used for regular beer) so I don't have room to dilute everything 2-for-1 and make a double batch. Will I end up with swill? Can I just let it ferment longer and have something stronger?
I welcome any suggestions.
Thanks
I found a "simple simon" recipe on the web and noticed that the ingredient amounts didn't match exactly with commercially available containers, so I bought extra of everything and figured I'd measure it out when adding ingrediants to the boil.
Fast-forward to brew day, and my friend and I are having a barbecue with wives and kids running around while we brew. Lots of wine and G-F beer to be enjoyed. When the dust settled, I realized that we had just added EVERYTHING to the brew. Double the extract, double the honey, and 1.5x the hops.
I'm not exactly sure what to do, if anything, to salvage this. I have one "clean" fermentation bucket that I use for gluten-free (and one "dirty" one that I used for regular beer) so I don't have room to dilute everything 2-for-1 and make a double batch. Will I end up with swill? Can I just let it ferment longer and have something stronger?
I welcome any suggestions.
Thanks