How can I safely 'beef up' a partially fermented, over diluted brew?

I made a kit brew up to the max dilution (actually a tad over) and on day 5
I tasted it for the first time when I tested the SG (1020) and it tastes a
little watery for my tastes. It is still bubbling.

The brew is a "bavarian wheat" and it has quite a substantial wad of yeast
on top. I am new at this game and I figured just tossing something in and
stirring it up may not be ideal.

Why the hell did I over dilute the brew? Well apart from enjoying the
fruits of a previous brew in some quantity (lifting all that stuff around is
hot work), I got a massive foam head on the wort when I aerated it with the
high pressure jet (picture one of those high school volcano experiments) and
it was difficult to tell exactly what the water level was.

sozman wrote:[color=blue]
>
> How can I safely 'beef up' a partially fermented, over diluted brew?
>
> I made a kit brew up to the max dilution (actually a tad over) and on day 5
> I tasted it for the first time when I tested the SG (1020) and it tastes a
> little watery for my tastes. It is still bubbling.
>
> The brew is a "bavarian wheat" and it has quite a substantial wad of yeast
> on top. I am new at this game and I figured just tossing something in and
> stirring it up may not be ideal.
>
> Why the hell did I over dilute the brew? Well apart from enjoying the
> fruits of a previous brew in some quantity (lifting all that stuff around is
> hot work), I got a massive foam head on the wort when I aerated it with the
> high pressure jet (picture one of those high school volcano experiments) and
> it was difficult to tell exactly what the water level was.[/color]

Not too much can be done at this point. Maybe brew another strong batch
and blend them.

-------->Denny
--
Life begins at 60 - 1.060, that is.

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