Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer!

[OSULumberjack]

It might be time to bring this back up to the top....

Holy zombie thread batman.

I have a red ale that I screwed up and fermented way too warm(closet air temp ~68-70F) with nottingham and there is waaaaay too much banana for me now. I think I'm going to try this advice, but I want to free up space in my keezer for beer I didn't mess up. Is it better to pull the keg out and let it sit at room temp. or do I really want to keep it cold?

 

[Mutant]

Add your bad beer to the still - especially if it is a reflux - as you'll at least get the ethanol out.

 

[TGFV]

Add your bad beer to the still - especially if it is a reflux - as you'll at least get the ethanol out.

Beer schnapps is a thing in Germany and other areas

 

[bracconiere]

Add your bad beer to the still - especially if it is a reflux - as you'll at least get the ethanol out.

that's what i do, makes a great fortified beer, hops really shine!

 

[GeneDaniels1963]

I made a 1 gal test batch of blackberry ale in which I used a cold-brewed wormwood tea for bittering. It was way TOO bitter. So I made another batch and blended. It was better, but still too bitter for my likes.

But rather than toss it, I bottled and carbed just to see what what happen with 3 or 6 months of bottle conditioning.

After only a couple of months I opened one by mistake, and it was great! Strong berry taste and the wormwood has mellowed into a nice herbal bitterness that goes perfect with the berry and malt. It is hard to believe how much change there was, night and day.

I have a qt swingtop sitting at the back of the shed, plan to let it age 6 months then see what it tastes like.