So I recently made a gluten free licorice IPA using anise and six (that's right) six ounces of hops. They were 3 oz glacier and 3 oz Yakima magnum.
Working this thing out on brewers friend (with the schedule I was supposed to use.) it worked out at 100IBU exactly. I apparently screwed my schedule up somehow, because its so bitter I can't even drink it.
I was thinking about boiling up some sorgum syrup and water the way you normally would without hopping it at all. Then do this process.
Agitate the existing beer to suspend some yeast, then transfer it into two buckets, Each with 2.5g.
Then top each bucket off with 2.5g of just the unhopped sorgum brew.
This would leave me with 10 gallons of beer that would hopefully be much less bitter and drinkable.
Of course that would mean to wait longer and let the yeasties take care of the new fermentables.
Will this even work?
Working this thing out on brewers friend (with the schedule I was supposed to use.) it worked out at 100IBU exactly. I apparently screwed my schedule up somehow, because its so bitter I can't even drink it.
I was thinking about boiling up some sorgum syrup and water the way you normally would without hopping it at all. Then do this process.
Agitate the existing beer to suspend some yeast, then transfer it into two buckets, Each with 2.5g.
Then top each bucket off with 2.5g of just the unhopped sorgum brew.
This would leave me with 10 gallons of beer that would hopefully be much less bitter and drinkable.
Of course that would mean to wait longer and let the yeasties take care of the new fermentables.
Will this even work?