A few batches ago, I had a "learning experience". I now have some pretty good ideas of where I went wrong (mainly, not having any idea how to design a recipe), but I'm wondering what I can do with a case of not-very-tasty (but not completely ruined) beer. This mess started with:
- Using too much molasses (12oz jar of molasses, with 9lbs DME)
- Pitching a single smack-pack into a wort with OG of 1.090+
- Using about half of the amount of hops I probably needed
The batch finished around 1.025, tastes way too sweet, and is not carbonating after about 6 weeks in the bottle. Things I have tried:
- Warming the bottles up (it's summer in Georgia. They're not too cold)
- Inverting the bottles (rewarded me with a tiny hiss after a week. Still flat and sweet)
- Mixing with a light beer (it takes a full bottle of light lager with half bottle of my beer-syrup to make something drinkable)
I have another batch that is about ready to bottle. I was planning on pouring my remaining 36 bottles of beer-syrup into the empty fermenter (on top of this batch's yeast), and adding a gallon of heavily-hopped light (1.030) wort to try to bring the IBUs and body back in line with something resembling beer. I would let it re-ferment for a few days before re-bottling.
Does anyone think this would work? Is there something easier I can try? Should I just use this batch to cook ribs? Am I just embarrassing myself on the internet here?