Well, I whipped up what I thought was going to be an awesome recipe for a Scottish strong ale. Got it mashed down, boiled up, shifted over and cooled down only to realize my LBHS did not crush the grains for me like I had thought they had, giving me an OG of 1.025, 1.03 if im lucky. So I went ahead and pitched on Saturday but have begun to think about ways to experiment/salvage the batch. By no means am I expecting it to come out like it should have but figured I could take this opportunity to play around with what I have. Here are some of my ideas:
1) Since my efficiency was shot to hell, i ended up way over volume and have 1.5 gallons on the side i had to emergency pitch with some trub from a beer i had just racked. I know, not ideal yeast but we are experimenting right? I was thinking about tossing this in the freezer for a bit and turning it into a slushy of sorts and straining out the ice to concentrate it a bit. I read in the wine forum about this and freeze distillation. My goal here isnt to make a liquor but just to concentrate the gravity a bit.
2) Take a couple of gallons from my 5 gallon fermenter and throw it back on the stove, reboil it and mix in a couple pounds of DME, rechill and pitch with another smack pack i have.
3) leave the remaining wort to go its course and see what came of the original fiasco.
Anyone have any additional ideas? Im will probably try all of these just to see what happens. After all, if its already broken, why worry about breaking it more?