So my buddy brewed some beer two months ago with some friends to show them the process. Rather than let the mash sit the whole hour, he mashed only 30mins, brewing with some week wort. No idea on his gravities, he "just knows it will end up beer". So after kegging and carbing the beer, it is weak in the maltiness (it's a pumpkin pie brown ale).
Now I am in possession of his beer (he is deploying for a few months), and I was thinking of dropping carb and freezing it to remove some water, increasing the intensity of the maltiness and abvs. What are your suggestions and experiences?
Now I am in possession of his beer (he is deploying for a few months), and I was thinking of dropping carb and freezing it to remove some water, increasing the intensity of the maltiness and abvs. What are your suggestions and experiences?