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3

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.


2

Dry airlock - You may be ok, it's not an ideal scenerio, but the dry air lock alone may have been enough to protect the beer for a couple days. Cross fingers. Super bitter - check your recipe, double check hop addition times and amounts, type (pellet, whole). If the recipe doesn't call for aging, some over hopping may have happened. Time will most ...


2

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 ...


1

Did you use pellets instead of leaves? If so, you need to adjust the amount downwards. My experience is that there is not a one to one relation between pellets and leaves. Erlo


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I have used low AA hops such as Saaz 3-4% in a bittering role and high AA hops such as Amarillo 8-11% in a Aroma flavour role, both to very good effect. There are no hard and fast rules on this. One thing to remember is that the flavour and aroma profile of bittering hops will come through in the final brew, even if you boil for 60-90 min. All modern hops ...


1

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 ...


1

I would suggest aging the beer, and if that doesnt work, blend it with a nice, sweet, malty amber ale.



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