HomebrewEspana
Member
I posted earlier in a hurry, so let me clarify my post.
Two weeks ago we brewed a Mr. Malt IPA kit beer(1.8 kg malt extract with 23 liters of water). This is the proportion of the kit. We transfered it to the secondary after 9 days and noticed it was a bit watered down when we moved it to the secondary. We dry hopped it, hoping to give it some more flavor but knowing that the yeast had chewed up the malt.
The same day we made a Mr. Malt Bitter with the same recipe: 1.8 kg of LME but we decreased the water to 19 liters. That one is currently in the primary.
1. Is there any way to save the IPA? Someone told me you can freeze off parts of the water to concentrate it.
2. Could we boil the fermented bitter after the primary phase, add another 1.8kg of bitter malt extract and pitch the yeast again for a "double fermentation?"
Any help on how to rescue what will surely be two watered down, low alcohol homebrews would be greatly appreciated!
Two weeks ago we brewed a Mr. Malt IPA kit beer(1.8 kg malt extract with 23 liters of water). This is the proportion of the kit. We transfered it to the secondary after 9 days and noticed it was a bit watered down when we moved it to the secondary. We dry hopped it, hoping to give it some more flavor but knowing that the yeast had chewed up the malt.
The same day we made a Mr. Malt Bitter with the same recipe: 1.8 kg of LME but we decreased the water to 19 liters. That one is currently in the primary.
1. Is there any way to save the IPA? Someone told me you can freeze off parts of the water to concentrate it.
2. Could we boil the fermented bitter after the primary phase, add another 1.8kg of bitter malt extract and pitch the yeast again for a "double fermentation?"
Any help on how to rescue what will surely be two watered down, low alcohol homebrews would be greatly appreciated!