Timeline for Advice for a Harry Potter butterbeer
Current License: CC BY-SA 3.0
3 events
| when toggle format | what | by | license | comment | |
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| Oct 17, 2017 at 14:39 | comment | added | Evil Zymurgist | Actually a cream ale is a very clean ale, dms is a fault in any style, but typical in some. Cream ales came on scene to compete with American lagers a very clean style. The corn helps with flavor and texture but when done right isn't detectable as as corn flavor from dms. | |
| Oct 16, 2017 at 21:01 | comment | added | bendl | Do you mean that's what will turn out if I brew my recipe? Otherwise that's pretty far off the mark on what I'm looking for. I'm going for cloudy like a Hefeweizen, and if anything I'd go for at least some diacetyl. I suppose I could replace corn adjunct with lactose, but that takes us well outside of the Cream Ale category.... I'm mainly looking for advice on spice levels to use so that I don't feel like I'm drinking a clove. | |
| Oct 16, 2017 at 20:46 | history | answered | CharlieHorse | CC BY-SA 3.0 |