Craziest idea ever? What do you think?

[Anubis]

Some of you may have heard about my first attempt at a Vanilla Baltic Porter. It stopped at 1.024 and I bottled anyway. It had been at 1.024 for quite a while (60-68% att) so I knew I wouldn't have bottle bombs. But now I have tried one and it is sweet as hell and not carbed.... So.

What if I.....
Brew a porter, put it in the bucket and top off the 5 gal batch to 6 gallons by opening the bottles and dumping them in.
In my head it makes sense because there is no fear of oxidizing because I am aerating for the yeast anyway. No fear of contamination because I trust my work.

But. Is the 6% abv of the gallon I will add hurt the yeast?
Willit just not work?
Any things that could go wrong that I am not forseeing?

 

[Shooter]

I'm sorry, I REALLY don't think this is going to come even close to being nominated for the "Craziest Idea Ever" Awards.

 

[Andy_LV]

man, thats one twisted mind you have....

but, honestly, the original porter, produced by Aldaris, in Riga, Latvia (http://www.aldaris.lv/en/162/73/), has ABV 6.8% and is so sweet that sugar taste bitter after that one. When I was young and smart and wanted to get skunk drunk, I took 1 porter and 4-5 light beers and mixed them up - pour a bit of porter in the glass and top it with the light hoppy beer - result was fantastic in more than one way!

Maybe thats what you have to do with your porter?

Also, how long is it carbonating? You do realize that those heavy bombers will take way longer to carb than light beers?

 

[carnevoodoo]

Some of you may have heard about my first attempt at a Vanilla Baltic Porter. It stopped at 1.024 and I bottled anyway. It had been at 1.024 for quite a while (60-68% att) so I knew I wouldn't have bottle bombs. But now I have tried one and it is sweet as hell and not carbed.... So.

What if I.....
Brew a porter, put it in the bucket and top off the 5 gal batch to 6 gallons by opening the bottles and dumping them in.
In my head it makes sense because there is no fear of oxidizing because I am aerating for the yeast anyway. No fear of contamination because I trust my work.

But. Is the 6% abv of the gallon I will add hurt the yeast?
Willit just not work?
Any things that could go wrong that I am not forseeing?

The ph and the alcohol will probably hurt the yeast.

The beer is already fermented and there's a definite concern for oxidation. It isn't going to re-ferment, and the compounds that already produce oxidized flavors are present.

I would set your bottles some place warmer and wait for them to carbonate. This is not a crazy idea as much as one just not sound in science and beer making.

 

[Anubis]

Well I will have to try and get crazier with my ideas if I am to have any hopes for that award.
So it looks like I'll let it sit for another month and see what happens.

To beat a dead horse though, if there is no oxidation in the beer now, would it be safe to say there would be no added oxidation to the newly fermenting beer? In other words, if the beer is fine would it still be a bad idea?

In no way am I questioning the science, just trying to expand my understanding and comprehention of the proccess.

 

[Revvy]

You still haven't answered the question of how long has your beer been in the bottles, and at what temp you are storing them at....Before you do something that could ruin the beer, why don't you tell us how long it's been.....Rarely do beers not carb if you've primed them....they usually just don't carb according to the brewer's timeframe...but they do to their own.

 

[Six_O_Turbo]

You could brew another dry beer, ferment it fully, then blend the two.

If what you have now does eventually carbonate, it will probably still be too sweet. Or it may overcarbonate. Neither of which is really desirable. YMMV

 

[Anubis]

It has been bottled for one month now. I guess I should give it a couple more.

 

[Anubis]

Oh yeah that's a month at 65-70 and a few days at 72.

 

[carnevoodoo]

Well I will have to try and get crazier with my ideas if I am to have any hopes for that award.
So it looks like I'll let it sit for another month and see what happens.

To beat a dead horse though, if there is no oxidation in the beer now, would it be safe to say there would be no added oxidation to the newly fermenting beer? In other words, if the beer is fine would it still be a bad idea?

In no way am I questioning the science, just trying to expand my understanding and comprehention of the proccess.

I don't get what you're asking about newly fermenting beer. It makes little sense.

 

[AugustDerleth]

I don't get what you're asking about newly fermenting beer. It makes little sense.

I'm pretty sure he's referring to the new batch in a fermenter.

 

[Anubis]

I'm pretty sure he's referring to the new batch in a fermenter.

Indeed

 

[IrregularPulse]

Some beers will take longer to carb, but 1026 is pretty sweet. I'd use the sweet batch for cooking.

 

[Anubis]

Some beers will take longer to carb, but 1026 is pretty sweet. I'd use the sweet batch for cooking.

That's what my wife suggested. I couldn't think of any that require a sweet porter. Any recomendations?

 

[wilserbrewer]

Blending is much less risky when done by the glass, I would not risk 5 gallons of fresh wort wort to try and "rescue" a gallon of underfermented wort, JMO, you can choose your own destiny.

 

[Indyking]

That idea is barely crazy at all!

Here is something crazier, no offense! I add whey protein (raw, unsweetened, unflavored) to my smoothies to enrich them nutritionally and to give it a nice creamy texture when blended.

When I was doing my stout last week, I thought about adding some whey to the wort at the end of boiling. I know the creamy texture of some stouts are created by adding lactose, but what if whey does the same plus add some nutrition to the beer? I hesitated, pictured the worse case scenario, then decided not to do it but it was close, very close. Maybe next time! Has anybody thought about adding whey to the wort?

 

[Andy_LV]

That's what my wife suggested. I couldn't think of any that require a sweet porter. Any recomendations?

pretty much everything that goes on the grill can be seasoned in that porter for some 12 hours with addition of salt, bit of olive oil, peppers/chillies and spices of your choice.
pork ribs should be especially good!!!

 

[Anubis]

^ oh hell yeah!