50% attenuation - any chance to taste good?

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Piotr

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I mashed my Witbier too high and I got not very fermentable wort. As I expected it fermented out only 50% ; 1.050 -> 1.025. I am ready to dry it out a little bit by addition of water+sugar to fermentation, but I took a sample first, and it tastes... normal. Not too cloying, or too heavy, some bitterness is noticeable...

Is there any chance that 50% attenuated beer tastes right?
 
The worst FG I ever got was 1.022. It was an oatmeal stout I accidentally mashed too high. I watered it down to 1.020. It was good, but a little thick and sweet.

For you, 1.025 is pretty high. I would do everything reasonable you can to get it down. But if it's a good beer, it will still taste good, just thick/sweet.
 
How does it taste?? If you didn't know the final of your beer would you like it? Probably. So what's the big deal?
 

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