Wow! Nothing left to do but dump it. Clearly a total waste...
NOT!
Relax! Have a homebrew, Dude!
It's beer, not pharmacological preparation of insulin...
Malted barley and other grains, water, hops, flavoring agents and yeast all go together to make beer. We've been doing this for thousands of years...successfully, too!
For the most part, a particular style of beer developed because the brewers making that style were able to develop a process to take advantage to the water, grain and, even before they knew it was there, the eyeast that was available in their area.
While certain yeast strains bring out certain characteristics and can ferment under different conditions, yeast metabolizes short chain sugars and give off CO2 and alcohol as waste products. It's that simple. (Well...OK...there's a heck of a lot more going on, but that's more from a detail point of view.) Yeast has been doing this for hundreds on thousands of years nd will likely be doing this long after we're gone.
When making something like 304 stainless steel or human insulin or Budweiser, strict adherence to the recipe is critical. A half a percentage point difference of one ingredient over another is catastrophic.
We're making beer! Beer! glorious beer! Beer! Wonderful beer!
We're homebrewers! We celebrate the differences from one batch to another.
Many years ago, when he was at Blind Pig, I got to brew with Vince Cilurzo. He told me that I could brew his recipes with his ingredients on his equipment and people would till be able to tell which beers were his and which were mine. At this level, we put our personalities into our beer. And it's GOOD!
Strive to develop a process and maintain that to build consistency, but celebrate the differences.
Relax, BruBird! And, please, let me know how that batch turns out! I'll bet it's going be wonderful!
