I had my first ever bad brewday (Premature Mashout). The FG is at 7.6 °Brix after two weeks in the fermenter and am looking at about a 3% ABV.
I'm planning on kegging it all and see if this will make an enjoyable drink and if anything else just cook with it. Anybody have any input?
Cooking with beer
Post #1 made 7 years ago
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