What to do with an undrinkable batch?

[cwiseman77]

One of the last kits I made before moving onto extract turned out undrinkable. It was a porter and the recipe said to use 1kg of dark spray malt, which I did, and an optional 200g of sugar, I used regular table sugar. On first taste, the beer was incredibly sweet. I thought with some conditioning it might improve but 6 weeks later its still unbearably sweet. My questions are as follows:

(a) Where did I go wrong? Did the extra sugar not ferment and leave it sweet?
(b) What should I do? I'd hate to pour it down the sink but I don't see any alternative/

 

[BigYin]

How long was it in the fermentor?

 

[cwiseman77]

23 days, og 1.050/fg 1.005

 

[BigYin]

and still sweet?? even at 1.005??? :hmm: :hmm:

 

[cwiseman77]

Honestly its unbearable....I've tried hard to force it down. I dunno maybe my hydrometer reading was wrong. is there anything I can do with it*

 

[anthonyUK]

Have you tried cooking with it? It might be fine in a beef and ale stew where you can control the favour

 

[rich27500]

Just used some 'off flavour' beer in my apple and ale chutney, chucked about a pint in and reduced the vinegar to about half a cup.

http://www.bbc.co.uk/food/recipes/spicedapplechutney_7720

 

[cwiseman77]

I kinda thought cooking with it night be a good option. That's gonna be 35 beef & ale pies then :party:

 

[graysalchemy]

Make some vinegar just leave it opento theair and allow the fruit flies to infect it and in 6 month's time you willhave great pickling vinegar. I have got 4 - 5 gallons of stout vinegar.
:thumb:

 

[cwiseman77]

I really like this vinegar idea...does anyone have anymore detailed instructions?