Bad Math, save my beer please!

Discussion in 'Homebrewing' started by Zonk, Jul 6, 2016.

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  1. Zonk

    Zonk Initiate (0) Dec 2, 2014 New Jersey

    I tasted them. The darker one, on the left (WL Kolsch yeast) because it is very clean has little body, its just dark because some extract took on color. The one on the right may be passable because it has some yeast characteristics flavoring it.

    If I were to try to "fix" one of the 2 as a learning experience should I re-aerate the whole thing?
     
    #21 Zonk, Jul 7, 2016
  2. ssam

    ssam Pundit (997) Dec 2, 2008 California

    No, you do that to help yeast build up their cell walls -- most likely they have by now. The rest will get oxidized if you aerate.
     
    #22 ssam, Jul 7, 2016
    Zonk likes this.
  3. Zonk

    Zonk Initiate (0) Dec 2, 2014 New Jersey

    Interesting thought. I'd really just have to brew a 7% ish IPA to get it up to full strength if I did it in the full batch size.
     
    #23 Zonk, Jul 7, 2016
  4. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    If you have another fermentor available, it's worth the try. If you already have a full hop bill in the first beer, then not much would be needed for this extra gallon. But you can do the math for both the hops and extract (better this time I hope). :wink::grinning:
     
    #24 PapaGoose03, Jul 7, 2016
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