I made an extract pale ale and accidentally boiled too much water off. Now I have 7 bottles that are 7.35% ABV. They tasted like champagne out of the fermenter. They sat in primary for 10 days. Absolutely too soon to bottle, but I did anyways. Incompetence is a sly beast. Any suggestions for how long to let them bottle condition before they become consumable?
Big Pale Ale
- Thread starter wwright
- Start date
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fbold1
Brew Nut
You can always add water to replace what was boiled away to bring the level to where it was intended to be. Three weeks bottle conditioning is normal.
Kirkwooder
Emperor of all things nobody cares about
10 days and then bottled! Did you at least take a gravity measurement? Sounds to me like you may have made some top notch bottle bombs!
Agreed. Those bottles should be opened outside. Can you say Mt St Helens?
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