HillbillyDeluxe
Well-Known Member
Hey all, i think i really screwed up. I made a batch with my own recipe that was originally planned for ten gallon but i forgot to cut two of the ingredints in half. I was shooting for about a 1.060 OG and (please no hydrometer chastizing) i did not take a reading. It is still bubbling away after 10 days. My first thought was bug, but i thought i'd take a test sip. Turns out it's more like mead than beer, no cider or vinegar taste though. It hit me that i may have an ingredient foul up so i ran the ingredients through my program again and i think my OG was more like 1.095. Ist fermenting on day 10 now so to late to cut. Can i salvage this? Here is the recipe.
1lb of bavarian pilsen steeped 30 min @ 160
3.3lb of hopped light malt extract
3lb of amber DME
4lb of honey
1oz liberty's boiled 30 min
irish moss 15 min
Notingham dry hydrated 2 hours then pitched
I make the OG should have been somewhere over 1.09, maybe even 1.1. What can i do to tone the alcohol down and make this drinkable and prevent bottle bombs?
1lb of bavarian pilsen steeped 30 min @ 160
3.3lb of hopped light malt extract
3lb of amber DME
4lb of honey
1oz liberty's boiled 30 min
irish moss 15 min
Notingham dry hydrated 2 hours then pitched
I make the OG should have been somewhere over 1.09, maybe even 1.1. What can i do to tone the alcohol down and make this drinkable and prevent bottle bombs?