Okay... so recently I brewed a Belgian dubbel, similar to Chimay Red. Weeks later, when I tapped the keg, I thought that I had tapped my pale ale by mistake. Turns out that my LHBS accidentally forgot some key dark grains from my order. So instead of the balanced malty dubbel I was expecting, I ended up with an unbalanced Belgian medium-golden ale carbed up and ready to drink sitting in my keg. It did not taste all that great without the maltiness that needed to be there. I brewed it for a birthday party that is happening tomorrow and I really did not want to serve it; it was way too out of whack. Solution?
Two mornings ago I bagged up 1.5 oz of Centennial in a paint strainer bag and added it to the keg. I purged out the oxygen and then shook up the keg a bit, also upped the CO2 by a couple psi. Sampled a taste this morning- delicious! Just enough added citrusy hop character to round out the flavors. Now it's a pretty refreshing 7% golden Belgian ale, drinkable and delicious.
I got lucky that this worked well so late in the homebrew process. There are a myriad of things that can go awry during the process and I'm sure a lot of you have creative solutions for fixing mishaps, so let's hear 'em!
Two mornings ago I bagged up 1.5 oz of Centennial in a paint strainer bag and added it to the keg. I purged out the oxygen and then shook up the keg a bit, also upped the CO2 by a couple psi. Sampled a taste this morning- delicious! Just enough added citrusy hop character to round out the flavors. Now it's a pretty refreshing 7% golden Belgian ale, drinkable and delicious.
I got lucky that this worked well so late in the homebrew process. There are a myriad of things that can go awry during the process and I'm sure a lot of you have creative solutions for fixing mishaps, so let's hear 'em!