homebrewandbeer.com

Hi Brewers,

I have just made 2 brews a couple days apart, both DSGA but I substituted Amarillo with POR for bittering, just to use up some excess POR hops.
I did the calculations to ensure I substituted with the correct amount, and am sure I have.

Now these 2 brews are over bitter and now its time to keg them.

Would it be OK for me to boil up say a cup of dry light malt in a litre of water (to sanitise), allow to cool and add half to each brew at chilled temperature ?

My thinking is that no fermentation will take place if I keep the 2 kegs chilled, and I may be able to offset some of the bitterness with some extra sweetness.

Can anyone speak for or against this idea please, I want to do this Saturday if I'm going to do it.

Cheers,
Chris

Sounds reasonable to me, but you might want to add a little at a time to get the balance right.

Cheers,

Tim

Great suggestion, I never even gave a thought to going at at in little amounts...

Thanks Timmy...

Can you detail the recipe you used?

I'd like to see just how bitter it is to work out whether its just a touch green and needs time to balance or whether you have actually got too more bitterness.

The problem as i see it is that 99/100 trying to fix a mistake which result in something worse than you already have.

I noticed you serve your beer at 2C on the other forum. At that temperature the malt is hidden, as it warms up the beer should taste maltier. Have you tried letting the beer warm up to 10C or above and comparing it?

In a City not far away...
"Wow, it suddenly got really warm around here.... and whats that noise outside" ????

Its a Bird... Its a plane... its....... TemperatureMan




sorry Doc, couldnt resist, have promised myself to get some serious mileage out of your 'lagerboy' stabs


Thanks for the advice, I'll do that before I try anything, but I hope this isnt the first step into high temp beers

Will let one warm up a bit tonite and see what the taste is like.

As alway, much appreciated...

Cheers,
Chris

Noooo, you've discovered my secret plan, to get everyone to drink their beer warmer and lower in carbonation.....

drsmurto wrote:

Noooo, you've discovered my secret plan, to get everyone to drink their beer warmer and lower in carbonation.....

Been doing it for years, just never let on myself.....

warra48 wrote:

drsmurto wrote:

Noooo, you've discovered my secret plan, to get everyone to drink their beer warmer and lower in carbonation.....

Been doing it for years, just never let on myself.....

I do a kind of juggling act....I wish I had another fridge.

Sorry for the OT

Tipsy wrote:I do a kind of juggling act....I wish I had another fridge.

Invite a mate to 'the shed' who has a spare fridge and win it off him in a game of poker

with my luck lately, he'd end up with the shed.

Might have found the culprit,
I think it is a dark wheat mat that is giving off a really
'tangy' taste.
I used 100g of it in the grain bill.

Will post here when i prove it or not

Cheers, Chris

The tangy taste should fade in only a couple of weeks if it the malt is the culprit. I'd suggest that this is a brew that can't be drunk green. Give it even another month, if you can wait, and then hit it.

Grog wrote:Might have found the culprit,
I think it is a dark wheat mat

Cheers, Chris

Definitely could be the problem if it was a door mat or pet mat!!!

Shame I can't drop by and offer my 3 pint opinion when I pass by tomorrow on my way to Busso...

Cheers Lads,

Yes I'll let it sit for a while, and if its still not right I'll blend it or chuck it, shame though as I have 2 kegs the same recipe...