New answers tagged hops
Heather has been used in a variety of beers; even one without any hops at all in the Iron Brewer contest in Toronto 2014. It really is interesting and the amount of heather needs to be tuned-in due to its intense taste. A combination of hops and heather tasted - as far as I could say - not as good, or let me say more unexpected. Heather might serve as an ...
Thanks for clarification in the comments. The upshot is: fermentation temps externally are 16-17c, although instructions say 20-25c hop pellets were added at day 10 to the fermentor Firstly, this isn't a true lager kit that you have. Lager is made with a different species of yeast compared to Ales, one that ferments typically in the 5-12°C range, ...
I am going to make an assumption that the word lager on your hop sachet meant in the sense of storing for a period of time, like the German word that "lager" is derived from. I refer to that as dry hopping. So, you think you've added your dry hops a little too early. There probably wont be a huge problem with your beer. If your fermentation was almost done, ...
I also think that fluctuation in temperature may be a bigger cause of oxidation than just one constant high temp. My theory; when it is hot the CO2 pressure builds up (expansion caused by heat) and the CO2 escapes from the bottle. When the bottle cools again, the Co2 contracts and the "vacuum" that forms is filled with air from the outside. Try to store ...
It has been said that for every 10C of temperature increase the oxidation rate roughly doubles. So yes temperature does increase oxidation rate. In general increases in heat increase all chemical reactions.
With just sugar, you wouldn't be making beer, since malted grain is a key ingredient. It would be closer to mead, and like mead, the resulting drink would have no head since that's created by protein, which there is none in sugar. There would also be no residual sweetness or any other flavoring other than the alcohol, so it would taste pretty bad. You can ...
Sugar doesn't contain the nutrients yeast need to reproduce properly. It's likely that you'd end up with a stuck fermentation, and off-tastes (notably cidery, from acetaldehyde). As Denny mentioned, that would be pretty much the only taste in there, so it would likely be quite unpleasant.
Because sugar is 100% fermentable, there will be essentially no body or head retention. Flavor would range from non existent to a harsh alcohol flavor. Without additional nutrients, fermentation will be problematic.
I've used Whirlfloc on hundreds of batches and never gotten either fishy or tea like notes. I really don't think that's your problem.
Its hard to say with out tasting it personally. One man's tea may be another mans herbal/spice. Homebrewers don't always get the best Simcoe hops available. It might be a green bell pepper to garlic like aroma (that seems tea-ish to me mixed with wort, at least in my mind). Those flavors can be common in Simcoe as well as the dreaded cat pee aroma/taste. ...
Im guessing Lily "just wanna be lived by you, by you and nobody else but you!" ;p I give my dogs each 1/4 of a stubbie or less with each of their meals it helps with their coat and the gas issues :) Btw in case u couldnt tell i love the name and even more so the reference...
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