Hey Doc. If the brew is too strong you could try the commercial practice of watering it down to an appropriate strength / flavour.
I read that some commercial breweries boost production by brewing very hoppy beer to high strengths and then bring it back to the hop level and alcohol %age by simply watering it down. Just a thought.
4 week ferment? Was it an ale yeast ? That would take ages at cool temps.
I'm brewing lagers at around 11 to 14 degrees over two weeks. The gravity is telling me they are finished. Still testing most recent brews for quality control. ...Seriously .... Quality control.
It's late and I should be sleeping. Will check in tomorrow after we bottle - a cheeky Aussie draught with some Australian hops that really do have a passionfruit / citrus nose (I forget the name - thought the blurb was bull-dust until I had a sniff).
Adios. Might even throw in some photos on a new thread if you don't beat me to it...
