Batch too watery...

Ok, after reading the old posts from the newsgroup, I see that you are not really supposed to add white sugar to a wort. A bit of advice a bit too late. However, nothing was really said how to save a watery batch. Here was what I was thinking, I have a 5 gal batch and was pondering the idea of taking about 1gal of my brew and adding a couple lbs of malt extract. Of course doing the routine of at least warming the 1gal brew so the extract disolves good, then pitching another packet of yeast after mixing it in good with the existing batch. You think this will work or is there anything else I can try?

TIA, sul

Reply to
sul
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OK, first of ALL, there's nothing wrong with using white sugar in a beer if the recipe's formulated for it and you keep it to about 20% or less. As to your idea, I think you'll end up ruining what you've already got if you do that. It would be better to make another batch and blend the

  1. ------------>Denny

Reply to
Denny Conn

You need to take 20% of your current batch to heat the extract to boiling. This will kill anything in there! Let it cool and then add back to your base. Make sure you get allot of air Oxygen into that additional malt.

Reply to
Stephen Russell

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