Hot answers tagged bittering
A quick idea which works for me. After bottled. when serving the beer. Pint glass put 1/4 teaspoon of granulated white sugar (regular sugar u put in coffee). Pour your beer into glass n sugar.Play with this to your liking. Works well for my unbearably bitter IPA.
Its possible that the added vegetal material will be an issue in a style as delicate as Kölsch. But like you mention, I too have loaded up beers with more than twice your proposed amount and been OK (albeit not in a Kölsch). What would worry me more is that 2.3% Alpha Acids is really on the low end for Hallertau. I'd be worried about the quality of the ...
Steeping caramel / crystal malts in water may still extract fermentables. As far as I know up to about 30% of what you would get from mash. See this site - it claims that Special B will give out a lot of sugar. If I read the numbers correctly, every 3 grams of steeped Special B will introduce about 1 gram of fermentables. Substitute grams for any unit of ...
Having eaten a quince and tasted a cider apple I do not think that a quince is as bitter as a cider apple, but it may depend on the quince. If the quince juice is tasting as bitter as black tea then I would go with your suggestion and only bitter the half from eating apples. Please report back on how it turns out.
Chew paracetamol before drinking it and it will taste great after that! No seriously , I'm sitting here with the same problem. My idea is to balance out with sugar even though that's bringing me away from the dry crispness that I was after. My initial thought was to boil equal amounts of sugar and water to make a simple syrup and then experiment with the ...
I would suggest aging the beer, and if that doesnt work, blend it with a nice, sweet, malty amber ale.
Only top voted, non community-wiki answers of a minimum length are eligible