I recently brewed what was intended to be a Belgian Dubbel, but added an extra gallon of water to the fermenting bucket and pitch only one vile of yeast when I should have pitched two. I'm not sure how much impact the smaller amount of yeast has on the final outcome, but certainly the extra gallon of water resulted in a lower OG/FG/ABV, as well as a lighter color, all of which fall a little outside the parameters of the beer style. How do I now figure out the NEW type of beer I've made without thumbing through a bunch of beer styles one by one?
Reclassify recipe
- Thread starter jbuckhead
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tennesseean_87
Well-Known Member
Belgian Amber? Thumbing through beer styles is so much fun!
stamandster
undefined member
can you post the OG/FG/SRM?
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