The "doing it wrong" beer

[spiffcow]

So I have a beer fermenting now that's been badly abused. On brew day I missed my temps, burned the LME (I forgot to stir for 10 minutes!), then managed to freeze it after pitching the yeast because I forgot to put the temp probe back in the temp controlled freezer. When it finally unfroze, it started taking off a little, but got stuck at around 1.055. So today I pitched some yeast trub into it from a high gravity beer I just moved to secondary. So far I have done practically everything wrong.

I took a sample of the 1.055 wort (down from 1.105).. Tastes a little caramelly, but I think it might turn out good. Heh, I'm wondering if this beer comes out great, and I'll never be able to reproduce all the mistakes i made.

 

[arturo7]

sometimes it's just amazing how much we can **** things up and still make beer

 

[tenchu_11]

dude..I bet it will be delicious. Carameled Malt...might have some Pseudo Dunkle in the making.

 

[minman]

You never know. The brewing process in my limited experience is fairly forgiving.

 

[Mischief_Brewing]

Burned wort tastes like hell. I have an IPA that's sitting in bottles that tastes great, except for that burned aftertaste. Just can't avoid it. It's still drinkable, just not good....

 

[tenchu_11]

what yeast you use...if its like a hef yeast fermented on the warm side to get some banana notes with Caramel will help cover any flaws if any.

 

[spiffcow]

what yeast you use...if its like a hef yeast fermented on the warm side to get some banana notes with Caramel will help cover any flaws if any.

Its a Belgian quad, fermented with wlp530. Ive got sweet and bitter orange peel, corriander, and a bunch of candi sugar in it too. I've got it fermenting low now (68*), but I'll bump it up about 1* per day over the next week.