I messed up. Help!

[rebelproud]

So, I decided to make a big beer today, and I'm trying to make it about 9-11% alcohol and just over 100 IBU's. Its an extract brew, and I've been messing around with the recipe for about a week now until I decided on a final recipe this morning.

The problem is, I decided that instead of going with 12 lbs. of LME, I decided that I would go with 6 lbs LME + 4 lbs DME and 1 lb. Brown Sugar, and by accident all I did was 12 lbs. LME plus the 4 lbs. DME and 1 lb Brown Sugar.

So, basically instead of substituting 6 lbs out of the 12 pounds LME for DME and brown sugar, I added the DME and brown sugar along with the entire 12 lbs. LME. I hope this doesn't sound too confusing. What I'm wondering is can I add maybe a couple gallons of water and some boiled hops in about a week to even this all out and get me back to where I wanted to be? Because, right now the gravity reading is a whopping 1.3 and it is sweet as can be.

What I want to do is boil some more hops for an hour or so in a couple gallons of water about a week from now and add that into the batch after it has been fermenting for a week.

Does anyone know if this will be good, or is there another way to salvage this batch? Also, the yeast I'm working with is WLP001 if that matters.

Thanks!

 

[badbrew]

17 lbs total? LOL

I hope you have enough yeast for all of that. Don't know the answer though.

 

[kh54s10]

I don't really know but I would think you would want to dilute the wort to your intended gravity before fermenting. How to figure out how to adjust the hopping is way beyond my experience.
Did you make a starter? Even at 9-11% ABV you would need a whopping big starter. Or, several vials of yeast.

 

[Stauffbier]

I don't know the answer either. Your idea of boiling more water with hops sounds good to me. Although, if it were me I would probably do it sooner than later and add more yeast..

 

[MLBinID]

Hahahahahhahaha! Sounds like something I'd do.

I think you've got a decent plan but I'd be worried about your yeast either producing some off flavors or petering out too soon. At this point I'd be mostly concerned about yeast. Adding some hoppy water with a decent conditioning time might work for you in regards to reducing the ABV.

Or you could just call it barley wine.

 

[bighorn_brew]

I would dilute to the original gravity intended. Go out to a home improvement store, get yourself some extra buckets, make one batch the "big beer" that you intended, and one "small beer." While your there pick up a blue bottle of oxygen to aerate your wort post boil (when it's cooled).

 

[Dark_Ale]

Yes you can add water, sanitized water, I may take down your IBU some but thats better than a sweet beer that does not have enough hops to balance the sweetness out. 100IBU is allot, and it may not require as much aging if you dillute it a bit. For instance on my big barley wines, the hops fade, so I hop it big and as it ages the hops fade, and I just taste now and then until its in balance. It may be bitter in the beginning but as the hops fade, (Sweetness dont fade) it will come into balance. I would add water, good luck You probably already know but I hope you have a big yeast pitch and lots of oxygen, good luck!

 

[year2beer]

Only note on boiling hops... add a little dme to the boil prior for the acids to convert efficiently. Maybe do a gallon batch with 2 cups dme... not too sure, but I know the gravity needs to be above 1.02 for aa hop conversion.

Also, I agree that you shouldn't wait a week. Dilute it now.

 

[Jwood]

lol how much yeast did you pitch?

 

[hoppymonkey]

+1. Dilute the wort to the intended gravity before fermentation and make sure you pitch enough yeast. If you don't do both there is a good chance that you'll have a stalled fermentation.

 

[rebelproud]

I did make a huge yeast starter, so that is good news. However, I won't be able to dilute before fermentation because its already fermenting and I don't have another carboy. So, I guess I'm just going to have to hope for the best.

I knew I shouldn't have started drinking before lunch. Thats what messed me all up.

If I have to repitch yeast later, thats okay. I'll just have to do it. We'll see where it goes. I'm guessing this one is going to take a long time until its ready to drink. With my luck, this will be my best beer ever. It seems like when I do everything right the beer doesn't come out right at all. But, when things get a little weird I often get lucky.

 

[djfriesen]

You could also brew a really small beer that is similar in style, and then combine the 2 at bottling. The main problem then, would be making sure you were pitching an appropriate amount of yeast. If you haven't already pitched, definitely top up to the correct gravity and ferment in 2 containers.

 

[rebelproud]

Its fermenting pretty good right now. Would I be able to dilute it and rack it to two different carboys tomorrow? Or would that mess everything up even more.

 

[badbrew]

Its fermenting pretty good right now. Would I be able to dilute it and rack it to two different carboys tomorrow? Or would that mess everything up even more.

How about drain 1/2 of it into a bucket, add preboiled and cooled water to the bucket to make 5 gal and pitch to it. Then continue with 2.5 gal original and 5 gallon second plan to see if either work. WTF dude, can't hurt now right?:fro:

 

[djfriesen]

Oxidation might be kinda hard to avoid. I'd let it go. Then if fermentation stalls out cuz of the alcohol content, pitch some champagne yeast on top of it, and see if it will finish off. You can add some hop tea at bottling if it really needs it.

 

[rebelproud]

How about drain 1/2 of it into a bucket, add preboiled and cooled water to the bucket to make 5 gal and pitch to it. Then continue with 2.5 gal original and 5 gallon second plan to see if either work. WTF dude, can't hurt now right?:fro:

I'm thinking about doing something similar only I want to add 2 gallons of pre boiled water to a carboy then rack the entire contents on to it. I figure the carboy is 6.5 gallons, and I've got an almost 5 gallon batch going, by the time I rack it, some of the nasty stuff should have settled which means that I will pretty much fill the 6.5 gallon carboy to the brim.

But, it will all be mixed proportionately at that point. Then I'm going to split that batch into two carboys. So, I'll have two fermenters going at the same time with the exact same contents.

I'm keeping my fingers crossed that the yeast stays happy for another day or so until I can do this. If this works, I should be all set I think.

 

[rebelproud]

Oxidation might be kinda hard to avoid.

Would oxygenating it be a bad thing right now? Its still in the primary fermentation phase. It just started fermenting this afternoon.

 

[badbrew]

I'm thinking about doing something similar only I want to add 2 gallons of pre boiled water to a carboy then rack the entire contents on to it. I figure the carboy is 6.5 gallons, and I've got an almost 5 gallon batch going, by the time I rack it, some of the nasty stuff should have settled which means that I will pretty much fill the 6.5 gallon carboy to the brim.

But, it will all be mixed proportionately at that point. Then I'm going to split that batch into two carboys. So, I'll have two fermenters going at the same time with the exact same contents.

I'm keeping my fingers crossed that the yeast stays happy for another day or so until I can do this. If this works, I should be all set I think.

Your going to pitch on top of that right? The reason I mentioned holding onto the original is because it may be an epic brew. Never know:cross:.

 

[badbrew]

Would oxygenating it be a bad thing right now? Its still in the primary fermentation phase. It just started fermenting this afternoon.

Then I'd have already done it. Don't waste time. The yeast may be working overdrive or up against a wall.

 

[rebelproud]

I would have already done it by now too. I just couldn't because we had to run over to the in-laws and what not. I was literally being dragged out the door by the wife while typing this distress signal to you all.

Anyway, If I rack it as I had planned to tomorrow, would I need to pitch more yeast on top of it? Or, would the yeast that is fermenting it right now be enough to keep it going? I don't have any more yeast. Thats sort of my concern.

 

[Stauffbier]

I can't help but wonder what it would be like if you just left it alone. Maybe feed it some yeast nutrient and re-pitch later if it stalls out. I'm just thinking out loud and have no clue if what I'm saying is logical. Sounds like a fun experiment, though. Might turn out amazing. RDWHAHB!

 

[BOBrob]

Would oxygenating it be a bad thing right now? Its still in the primary fermentation phase. It just started fermenting this afternoon.

Not right now, no. If you wait to dilute it later it will be a concern. The yeast like oxygen now before they convert the wort to beer. If you can split the batch and dilute evenly the yeast may have a better chance. Another bucket would work with a blow off tube. If equipment is a problem, use your bottling bucket. Drill a hole for the tube or airlock, sanitize it and your in business. You will have a few weeks to replace it.Good luck & cheers

 

[starrfish]

Let it ride. Have some yeast nutrient on hand, be prepared to rouse yeast, and a possibly pitch some very alcohol tolerant yeast.

Your on the high side for a barleywine, but not too crazy!

Low YOURS High
OG 1.080 1.151 1.120+
FG 1.020 1.038 1.030+
IBU 50 100 100
SRM 10 27 22
ABV 8 14.6 12+

 

[rebelproud]

Well, she's still fermenting pretty well this morning. I am half tempted to let it ride. However, it would be way too sweet. So, I have to dilute it.

And, the plan is that the water I add in is going to have an once of hops boiled for 15 minutes to give me the IBUs that I was originally after. Would this work?

 

[year2beer]

Add some dme... for 15 min. Is fine. Unless you want more hop flavor to balance it out. All theory though...

 

[rebelproud]

Add some dme... for 15 min. Is fine. Unless you want more hop flavor to balance it out. All theory though...

Well, I'm using Warrior and Columbus, so I don't want to bitter it up too much. I basically looked at beer smith and put a half ounce of each in at different times and when I put them in at 15 minutes thats what gave me the exact IBUs that I set out to achieve before I messed this all up royally.

 

[year2beer]

Well, I'm using Warrior and Columbus, so I don't want to bitter it up too much. I basically looked at beer smith and put a half ounce of each in at different times and when I put them in at 15 minutes thats what gave me the exact IBUs that I set out to achieve before I messed this all up royally.

Go for it then... only time will tell...

 

[rebelproud]

Alright, here goes nothing. Will report back....

 

[rebelproud]

One question: Now that it is already fermenting, when I syphon the beer into a bigger container to mix in with more water, do I need to get all the foamy stuff at the top? Or, can I leave that in the carboy that I'm syphoning out of.

I guess that brings up my next question: Is the yeast floating around throughout the wort/beer right now? Or, is it still at the top? Does they yeast just stay at the top, or does it float throughout the wort/beer?

 

[Brewham]

When the fermentation slows/stops, the foam will subside. You'll be left with some floaters and unidentifiable stuff on top - ignore it. The yeast will still be in the liquid although it will be dropping out over time. If the ferm gets stuck, roust it up (gently - no splashing) and move the fermenter to a warmer spot. That should get the yeast working again.