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Old 06-20-2012, 05:08 AM   #21
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I'd add water to 5.25 gallons and heat it back up to a boil for a few minutes to mix it all up and get the caramelized sugars to mix in. Then cool it and pitch the yeast as normal. You got nothing to lose. A late hop addition might be nice.

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Old 06-20-2012, 11:18 AM   #22
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Once that wort chilled down to around 100, it would have been ripe for all kinds of beasties to get in there... wild yeast, bacteria. I'm thinking that if you just pitch at this point, you're going to end up with a sour. Probably not what you want.

I'd consider diluting it down to the gravity you were shooting for and then bringing it back up boiling for 15 min or so.You could get it back to boil add water to dilute it back down to where you want it to and then chill and pitch. It might have messed up the hop utilization something fierce and it'll probably have lots of caramel notes.

Good luck. let us know what you do with it.
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Old 06-20-2012, 01:00 PM   #23
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Originally Posted by Beer-lord View Post
You also may be on to something new and exciting. Think of Dogfish Head and some of the thing they come up with. Run with it and if it comes out well, give it a name, then try and duplicate it.

How about "Narcolepsy Strong Ale"....
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