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Home Brew Forums > Home Brewing Beer > General Beer Discussion > How to get that metallic aftertaste like Asahi beer?
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Old 07-19-2010, 06:00 AM   #11
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You could always run the hot wort through a hopback full of pennies and chunks of scrap steel

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Old 07-19-2010, 06:02 AM   #12
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Originally Posted by bowiefan View Post
Try steeping about 2oz of acid malt. Not in the mash but in the brew pot to acidity the wort a bit. I use 1.5 oz in my Guinness clone to get a bit of sour "twang" without having to add soured beer, anything more than 1.5 starts to get "metalic" tasting.
OK, dumb question from a "Neophyte," as long as that doesn't mean "Dancing fairy:" What is acid malt, and how do I get it?
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Old 07-19-2010, 06:05 AM   #13
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http://www.rebelbrewer.com/shoppingc...he-ounce).html
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Old 07-19-2010, 06:24 AM   #14
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Originally Posted by Displaced MassHole View Post
You could always run the hot wort through a hopback full of pennies and chunks of scrap steel
Thanks, but I'm not into Heavy Metal. I just want a gluten-free millet based tasty beer recipe with bitter hops, pulverized juniper berries and ginger (For arthritis) on the cheap. (Forced by government agencies to live on my wife's SS Disability check - Donations accepted!) Celiac's Disease is, by the way, protected by the Americans with Disabilities Protection Act, as signed by my Saviors, the two President Bushes.
At least I can't be "Discriminated" against. Supposedly.
For you in government-induced Socialist poverty as I am, here's my own formulated recipe:
Gluten-free champagne yeast & hops
Juniper berries
Lots of shredded ginger
Added sugar, as needed.
I may add in the future the oscha root, known also for the same thing and back taste.
Some fresh grapes or even raisins for body.
I add, since Celiacs are vitamin B deficient, a handful of vitamin B-12 vitamins. Offsets what alcohol does.
10 cans of mixed fruit concentrate at $.69 a can from City Market for a 5 gal. batch. Or, if you can afford it, pure fruit juice.
There's usually enough corn syrup to bring your hydrometer to a good level. Thank God, that obesity-causing devil is completely eaten up by the yeast for a greater good.
1 tsp. sugar for a 16 oz. Sapporo bottle to prime after fermentation.
The only distraction is the acidity: One must buy commercial beer like Sapporo once in a while to settle the tummy.
Am perfecting my millet beer, which by the way, is naturally "Cloudy," but this African recipe comes from a land that knows hardly any high blood pressure, diabetes, nor short white guys that can't jump. Plumb full of vitamin B and a grain that is the staple of their diet, the 6th most important grain on the planet. Consumed faster than can be recorded in commercial markets.
This will warm your old bones and make for a good sunset adult beverage on the cheap.
Who wants to encourage Obama nor Pelosi with more tax money to waste, anyway?
Suggestions welcome.
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Old 07-19-2010, 06:35 AM   #15
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Originally Posted by GuldTuborg View Post
Any chance it might come from the Sorachi hops instead of the grainbill or processing? It's kind of an odd thought, but I wouldn't rule it out.
Thank you for your reply & I shall research it. Ein Prosit zum Gemuedlichkeit!
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Old 07-19-2010, 06:42 AM   #16
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Originally Posted by Displaced MassHole View Post
Weyermann Acidulated Malt!!! Of course! I should have known that from the start! It is so obvious! Frau Bloecher, prepare my laboratory! Ve must prepare the transfer!
Just joking - And thanks for the tip.
Since I can't send you a taste of my subsequent product for you to enjoy, I'll do it for you and zend de report.
Vielen Dank.
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Old 07-19-2010, 07:18 AM   #17
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You could always run the hot wort through a hopback full of pennies and chunks of scrap steel
Excellent idea, I do happen to have a Mazda 626 with a blown engine. Should I remove the gas & oil first, or just cut off some parts for the recipe? I wouldn't want it to be TOO metallic tasting, after all...
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Old 07-19-2010, 07:25 AM   #18
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^^^ Maybe you could have a friend weld a giant fermentation vessel out of the scrap metal.

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Old 07-19-2010, 09:51 AM   #19
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^^^ Maybe you could have a friend weld a giant fermentation vessel out of the scrap metal.
Well, I think I've designed the fart vessel correctly, where I keep the metal fragments intact. Would you like to have a sample of my warts?
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Old 07-19-2010, 06:08 PM   #20
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Quote:
Originally Posted by rickahyatt View Post
How much essence of skunk should one use?
OK. I've had one too many.
It really depends on the skunks and the local diet of the skunk you're speaking of. Typically, it's one to two sprays according to Jon Palmer's "How to Brew".


Note,
JP never wrote that.
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