I put 100g of dissolved spraymalt into my barrel but left the tap open (not brewed in 10 years so back to beginners mistakes at least I knew to do it outside). I now how 25 pints in my barrel with enough sugar for 40. If all was well it would be ready for drinking in 5 days but I gave it a taste and it is more like wort than beer. Should I re-ferment with new yeast from my current batch or simply leave it in the barrel for longer?
Help needed over primed barrel
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