Last night I was kegging three batches in a row: a best bitter-style Centennial SMaSH with a local malt and WY1968, an American Brown Ale, and a Cider that I intended to back-sweeten with 1 lb of sugar in the form of a rich simple syrup.
The SMaSH was to be primed, the Cider was to be back-sweetened and the Brown Ale was quickly force carbonated. Both the SMaSH priming and the Cider sweetening required pouring syrup into the keg, and I accidentially poured the 1lb of sugar syrup into the wrong keg, thus grossly overpriming my SMaSH Ale. It should’ve received 2.5 oz of corn sugar and it got 16 oz of cane sugar! I sealed it and set it aside and went to make another batch of syrup to properly back-sweeten my cider.
Now what to do? I ordered a spunding valve kit for the keg and thought I would let it ride out and keep it at 15 PSI (at ambient in my closet). This would presumably make for a boozy blonde ale that will be appropriately carbonated, with perhaps a bit extra sediment (I’m using a floating dip tube on this one, so that’s probably okay).
Does anyone have any other recommendations?
I considered adding enough sinamar to make it a sort of porter and kegging it after like a week, but I can’t think of a good way to determine when the carbonation level would be right, and I feel like a back-sweetened beer with cane sugar just seems weird. But I am a little concerned that lb of sugar will make for a very boozy beer.
The irony is that I already added some sugar to the boil with this one (8 oz cane sugar), as I wanted it dry. So now this beer is 12% cane sugar!
