Fixer-upper brew - what can I do?

[Seeker]

My last (3rd AG) has ahd a few problems - maybe I got cocky after the first was so good!

I used a 2 week old top crop of yeast 1469, which didn't take off like previously. I added about 100ml to about 750ml starter and chucked it in, but maybe that was not enough. Fermentation was lazy, with small krausen.
Aimed for 23L but collected 26L
Forgot 10 min hops before no-chilling
Bolloxed the hop tea I added to fermenter to make up for missed 10 min addition, which added no noticable flavour or bitterness at all.


I now have 26L of pretty thin beer with no hop flavour.
I've added 20g of Styrian to dry hop it.

What I'm thinking of doing is boiling up a kilo of extract and adding my missed 10 minute addition - is that likely to fix it?

 

[jimmy86]

I hate to be the one to say this but this is really a question where we need a little more specifics.
Style, ingredients, and original gravity you planned on hitting.
A quick rule of thumb is 1kg of dme to 10L of water is 1.040 gravity points.
So how many points were you chasing in those extra 3L of wort.

 

[MastersBrewery]

Being your third AG, my thoughts are this.

You made some mistakes, you have caught what mistakes you made, the trick here is to now refine your method so you don't make the same mistakes and really no matter how many brews you've done you will still stuff up or miss something every now and then (I forget the whirfloc regularly). With my hops I use little plastic containers and stack them obviously with the first addition on top.
As stated above more info is needed for any adjustment to be advised. Though it is still beer, so you could ferment it out, bottle and see where you feel it's lacking, see what your mates think it needs. Then next brew day do the same beer keep a closer eye on boil volumes and hop additions, use fresh yeast. Compare both brews and you will have learnt more than if you had followed 30 recipes from here or elsewhere.

MY5c

MB

 

[Seeker]

Update - very late update, but still....

The beer was thin and watery, as it was only a session UK beer anyway.

Rather than tipping it though, I boiled a kg of DME in two litres of water with some spec grains, and a few hops.

I fermented that with a better yeast, and chucked it in the main beer instead of secondary fermenting it.

the result was a really nice beer. I think the DME and 1469 yeast I used wasn't the best mix, but it was very drinkable. Easy and successful fix.

Thanks for your help.

 

[paulyman]

I forget the whirfloc regularly.

Crap, I bottled two batches recently, this put a doubt in my mind. I just looked at my notes and realised I forgot to add whirlfoc to both. Oh well, cloudy beer it is.

 

[MastersBrewery]

Crap, I bottled two batches recently, this put a doubt in my mind. I just looked at my notes and realised I forgot to add whirlfoc to both. Oh well, cloudy beer it is.

Bet it still tastes good!

 

[paulyman]

They certainly did out of the fermentor.

 

[slcmorro]

forgot to add whirlfoc to both. Oh well, cloudy beer it is.

Whirlfloc or the lack thereof won't necessarily make your beer cloudy. It just helps coagulate the junk together so it drops out easier/better in the kettle. Making your beer in bottles clearer is all about time, storage (upright, temp etc) and a good pour. I regularly pour very clear beer off trub cakes in bottles by ensuring they're chilled for a week or so before pouring and stored upright, with a gentle and careful pour into a glass large enough to hold the entire bottle.