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Old 06-19-2012, 08:06 PM   #11
Nov 2011
Posts: 3,952
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Originally Posted by Beer-lord View Post
...if it comes out well, give it a name, then try and duplicate it.
How about "Hopped Extract"

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Old 06-19-2012, 08:29 PM   #12
Apr 2012
Posts: 68
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An old ale maybe? I bet you've already got some good kettle caramelization.

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Old 06-19-2012, 08:39 PM   #13
Registered User
Jul 2009
Keller, Texas
Posts: 4,882
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It will probably be fine as long as you didn't turn it into burnt sludge. I'm guessing it probably didn't get that bad.

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Old 06-19-2012, 08:42 PM   #14
mattmcl's Avatar
Oct 2008
Erie, CO
Posts: 731
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Hell yeah, throw some Montrachet yeast in there and see what you get!
>>Proudly brewing the beer I drink since 1989<<

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Old 06-20-2012, 01:42 AM   #15
Feb 2011
Eastern, NC
Posts: 300
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Originally Posted by NuclearRich View Post
I wonder if a hydrometer will even sink into something like that to get a measurement!
Probably just lay down sideways.

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Old 06-20-2012, 01:48 AM   #16
bottlebomber's Avatar
Apr 2011
Ukiah, CA
Posts: 14,342
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Originally Posted by Beer-lord
You also may be on to something new and disgusting. Think of Dogfish Head and some of the thing they come up with.

I would water it back up to your desired finish volume, and then boil and carry on with late addition hops if you had plans for any. The kettle carmelization probably will add some nice body and flavor.

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Old 06-20-2012, 03:31 AM   #17
lowtones84's Avatar
Oct 2011
Montclair, New Jersey
Posts: 1,936
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I'm pretty sure I read in Farmhouse Ales that boils this long or longer used to be fairly standard. I believe that was a fairly low boil, but still...I'm sure it'll be fine as long as you get to your volume and go with the late addition hops as others have said. Maybe shoot for something with a slightly more rustic character than originally planned? Whatever, your call!

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Old 06-20-2012, 03:37 AM   #18
Jan 2012
Palm Bay, FL
Posts: 282
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hope you mashed super low!

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Old 06-20-2012, 03:37 AM   #19
Jan 2012
Glocester, Rhode Island
Posts: 149
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you fell asleep or past outed?

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Old 06-20-2012, 04:34 AM   #20
atgunning's Avatar
Aug 2010
Bellevue, NE, Nebraska
Posts: 53

You develop melanoidins and caramelized sugars with longer boils. Even if you add water to bring back the correct volume, it will probably be very hard to ferment out. It will also probably taste a bit like beef broth. However, I am interested to hear what it does eventually taste like, and how well it fermented out.

I did a 1.120 barleywine in january with a 4 hour boil. Went from 9.5 gallons to 5.5 gallons. It was hard to ferment out and stuck at 1.042. Not bad, but definitely on the sweet side.
Originally Posted by BierMuncher View Post
Just remember that the real enemy here are those wine drinking pussies.

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