Eisendrath
Well-Known Member
When I first started homebrewing I took a lot of shortcuts. I ended up with some syrupy brews, meaning that I used too much LME for a 5 gallons batch and the yeast died from alcohol level tolerance before it coul digest all the LME. The beer was drinkable but really tasted a lot like the LME syrup. Today things are different but I have probably three batches that are going undrunk, passed by by much better beer. I'd like to not throw these away. Any thoughts on saving the batches? Right now two batches are in bottles, one overcarbed, one flat, and one batch is in a keg with about 12psi CO2. I was thinking I'd dump them one at a time into a 6 gallon carboy add water to dilute the Alcohol and add new yeast. I have no idea how much water to add, what the alcohol level currently is, but I do know that they each saw two cans of LME.
Thoughts?
Thoughts?