jl85
Member
- Joined
- Aug 24, 2013
- Messages
- 5
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Completely new to the forums, and very very new to brewing, so go easy.
So I just brewed my second beer ever. A chocolate stout from malt extract. The recipe was a five gallon recipe. I bought another fermenting bucket, and decided to attempt 10 gallons. Two things I think I did wrong: 1) I strained the wort prior to pitching the yeast to avoid having a lot of "muck" and 2) I doubled the original recipe and then attempted to evenly distribute the wort before adding water in the two buckets. Measured both buckets for O.G. (7 days ago) and yesterday I took readings for both and one bucket is right where it should be and the other one needs to ferment longer. Here's my issue: I tasted both samples, and they are completely watered down!! I'm pretty upset but I think I can save it by freezing both buckets and creating an "ice" beer by removing a lot of the excess water.
P.s. I followed the recipe exactly, but if it is important to know what it called for I can post that.
Thanks in advance for any help/advice!
-Joseph
So I just brewed my second beer ever. A chocolate stout from malt extract. The recipe was a five gallon recipe. I bought another fermenting bucket, and decided to attempt 10 gallons. Two things I think I did wrong: 1) I strained the wort prior to pitching the yeast to avoid having a lot of "muck" and 2) I doubled the original recipe and then attempted to evenly distribute the wort before adding water in the two buckets. Measured both buckets for O.G. (7 days ago) and yesterday I took readings for both and one bucket is right where it should be and the other one needs to ferment longer. Here's my issue: I tasted both samples, and they are completely watered down!! I'm pretty upset but I think I can save it by freezing both buckets and creating an "ice" beer by removing a lot of the excess water.
P.s. I followed the recipe exactly, but if it is important to know what it called for I can post that.
Thanks in advance for any help/advice!
-Joseph