How can I safely 'beef up' a partially fermented, over diluted brew?
I made a kit brew up to the max dilution (actually a tad over) and on day 5 I tasted it for the first time when I tested the SG (1020) and it tastes a little watery for my tastes. It is still bubbling.
The brew is a "bavarian wheat" and it has quite a substantial wad of yeast on top. I am new at this game and I figured just tossing something in and stirring it up may not be ideal.
Why the hell did I over dilute the brew? Well apart from enjoying the fruits of a previous brew in some quantity (lifting all that stuff around is hot work), I got a massive foam head on the wort when I aerated it with the high pressure jet (picture one of those high school volcano experiments) and it was difficult to tell exactly what the water level was.