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Old 04-07-2013, 02:42 PM   #1
lostfish
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Jan 2011
yv, california
Posts: 61
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Hey all, I just sampled a 5 month old Belgian Dark Strong I brewed that ended up strangely at 1.002. It is hard to discern any flavor other than hot alcohol. I was thinking of adding maltodextrin to boost body on this puppy but was concerned about the effects of doing that. Then I thought, why not add malto and pitch some bugs? With the extended aging time required does anyone think this might be a feasible way to go about trying to salvage this brew? I'd hate to dump it.

 
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Old 04-07-2013, 03:40 PM   #2
Calder
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Mar 2010
Ohio
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The alcohol may be too high to get much souring. The brett should be fine.

 
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Old 04-09-2013, 12:07 AM   #3
TNGabe
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Aug 2012
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Dumping bad beer is better than spending more time and effort to make it worse.
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The only thing worse than dumping beer is serving beer you should have dumped.

 
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Old 04-11-2013, 11:04 PM   #4
lostfish
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Jan 2011
yv, california
Posts: 61
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Yeah I figured Gabe, just trying to convince myself otherwise I guess. I think a batch of vinegar is in the works Thanks guys.

 
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