I’m going to try to save a batch gone wrong this week. I fermented it like usual and then siphoned it into a Corny keg. Hooked up the CO2 for a week and then sampled. It was terrible sweet like it never fermented at all. still tasted like the malt. I’m thinking it was too cold in my house to ferment in the usual time. I watched the airlock and it had stopped bubbling, but clearly was not done.
Plan is to put it back into the fermenter with fresh yeast and keep it behind the wood stove until it stops bubbling again.
Any other ideas? Can’t lose as it’s un-drinkable as it is.
Buy a cheap hydrometer and use it and take the guesswork out.
Buy a cheap hydrometer and use it and take the guesswork out.