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Ah I didn't know that , I am still new to brewing still thank you for the info.

I was thinking about doing that but I didn't know if it was a good idea to risk exposing my first batch to air during fermentation .

Long story short , last min decision to use the remaining sparge water in my mash tun to make a small batch of beer. However now that it is new year eve ,all the brew shops close early. My question is what can I do with this boil down wort so it doesn't get infected. I don't have fridge space...

So my attempt to recovery this beer is this, I added 3 tsp of vanilla extract to the secondary, will let it sit for 7 days. When it comes time for bottling I will add 3/4 of a cup of lactose with my priming sugar to bring in that sweet creamy feel . I'll keep everyone posted

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All the Granville recipes seem to base off their pale ale .

There could be wheat added , if they use ingredients such as Irish Moss that would help in the drop of protein in the boil, which would reduce some of the head.

I tryed this recipe and came out tasting like a bitter orange, the vanilla bean favour did not stand out. I even threw the vanilla beans into the primary. I think next time I will make an extract out of the vanilla beans and add it to the secondary and use half an tangerine in the boil.

Is this for a 5 gallon batch.?

From the actually Granville winter ale or these recipes .?

One more thing , of you can't find German spalt hops, hallertau can be used instead

Mint?

This is the receipt I used https://www.brewtoad.com/recipes/granville-island-winter-ale-clone-2-on-my-own. I didn't add the white chocolate and Carmel how it suggest. I'm not experience with adding ingredients that have fat and didn't want to take the chance. As for the exacts I use two 8"...

I made a second batch in case the first one got infected without the extra runnings and it came out to be 1.064

Glad to provide information, I also did a secondary fermentation where I added chocolate nibs and vanilla bean which soak in vodka for a day.

Good to know, that could be it I did rinse the carboy out when sanitizing it with tap water, the city I live in has low level of chlorine usually . I requested a pH chart from the city water company from that week I'm curious If that was the cause. I'll let you know what I find

Will hopefully it does, I use bottle water for the batch. So I thought only thing left would be oxygen in the beer.

So the end result is oxygen got in the batch , the rubber stopper was worn down and didn't make a proper seal. The beer has a bit of a tire taste.

So I kept that batch after all to see what would happen and.........it turn how fine ,alv came out high at 10.4% .

Finally bottle this beer , I didn't add Caramel the crystal malt did a great job of that. I use vodka to extract the vanilla bean and chocolate nibs which I dump in the secondary . however I use 1/4 cup of nibs which was a little to much. Beside that this is bang on.