don’t waste the cherries. Not much can be done now but to drink it as a thirst quencher as long as its drinkable. It’s a light beer people like them iv’e heard
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Ok thanks y’all! I didn’t think to test my thermo, that’s a good idea. Curious what, if anything, will happen to the flavor in the bottle. I’m guessing not much.
Have you any roasted malt left? (Thought yer original had some?) why not cold steep say, 4 oz in half gallon of cold water over night. Put the grains in a biab/separate the grains and wort. Now dump the wort into the new brew… taste as you go….
Sneezles
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I would worry about oxidation doing that I think
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actually once its bottled and carbonated properly you may enjoy it. I’ve never been able to judge a beer until its finished conditioning. Finish it and report back.
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There should be enuff active yeast. Of course, I wouldn’t go splashing it about…
I’ll agree that a finished brew is quite different from a green/new brew…
Ah, the fun with brewing!
Sneezles
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well I don’t worry about secondary on fermentables but steeped C malt is not going to ferment or not enough to use up the added O2. Just my opinion though
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I’ll beg to differ….
Crystal already has the sugars in the kernel, so cold steeping will extract some/most the sugars, along with some of the flavors that the kiln process crystallized with some of the sugars… I’ve read this stuff in Palmers how to brew. Also I did some cold steeping and checked the gravity…
Roasted malt has no sugar… only flavor
Then when we bottle, isn’t the added sugar causing a mini ferment?
Sneezles
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well I don’t know the exact percentage but I seem to remember if you mash with base malt you can release some percentage fermentable sugars but steeping you get some fermentable sugar but not a high percentage. Extract brewers steep grain or not and if they want fermentables they do a mini mash. Now if you tell him to do a minimash with c malt and some 2 row it may be enough to ferment out the extra O2. But that’s just my opinion and Ill be honest Im not really sure
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Good to have a discussion…. A few of the others will weigh… soon?
Always keep the mash paddle in the grist!
Sneezles
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Very interesting stuff here. Now I’m tempted to do a mini cold steep tonight or a mini mash tomorrow of some chocolate malt and rack a gallon of my brew onto it for a secondary and let it go for another week or two. And bottle the rest. I have a 1/2 oz each of citra and Amarillo hops left from the premature dumping of the gose I was working on. Maybe throw those into to mix?
With the chocolate malt being added, I would save those hops for another brew.
A brewery in Mn makes their basic lager, and when it’s almost ready, dump in wort from chocolate malt. I’ve always enjoyed Schells dark lager.
Sneezles
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yes save the hops your trying to make a malt forward beer. If you want to get some hoppines you can just dry hop. I guess you can blend in some new wort but at this point your just throwing stuff at the wall
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Cool thanks guys. I think I’m just going to bottle and wait. I have a 1/2 gal uKeg that I am going to fill and park in the fridge for a week, then carbonate and try it after 3 days. The sample does actually have a little more flavor today.
don’t be in such a hurry, let it develop and absorb the CO2. Ill bet this beer will be better than you think
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So I just popped the uKeg into the fridge. Should I let it go 2 weeks to age then carbonate for how many days? Overall bottling was super frustrating this time using a siphon from bucket to bucket. I think I need to move to glass or clear plastic carboy at least for fermentation to make my transfers easier. Almost oxygenated the whole batch smh. Can’t seem to get the siphon started correctly.
Cold crashing is a way to allow the sediment to fall out… then you’d quietly rack off the sediment for a clearer brew… at this point, I’d be carbonating as it’s chillin’. It’ll be ready in 2 weeks if it’s being carbed with gas. If using sugar, add it now, set it where it can stay 70-ish for a couple weeks.
Sneezles
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Thanks! I will pop a cartridge in when I get home.
@brew_cat i think you two are actually on the same page without realizing it. You’ll get very little fermentables with a cold steep of Crystal malt and since you’ll get very little fermentation you won’t have enough to scrub out any O2 intake.
@JustSomeChef from my experience the more you try to ‘fix’ a beer the more messed up it gets. Ride out the storm and use it as a learning experience for next batch.
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Oh man so apropos! I just tried it 8 days into bottling, with 24 hrs in fridge. It’s really close to what I was shooting for flavor wise. The head was triple before I got a pic. The mini uKeg was kind of a bust, but it was also a dregs Hail Mary when bottling. Tried to use it as a mini keg, but i think i need the 16g cartridge adapter for proper carbonation. I used fast prime can for the majority but only ended up with 4.5 gallons to prime. Might work out in my favor.
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