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Old 07-23-2012, 08:33 PM   #21
dgoldb1
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Quote:
Originally Posted by ludomonster
The cider tastes in one of my latest beers seemed to be a combination of sugar (~1.5 lb in a cream ale) and high fermentation temperatures. I know that people have used sugar successfully, and I might try it again. But not until I can keep the carboy cool. It's a shame because this beer would have otherwise been excellent. The cidery taste has mellowed out a bit. To learn my lesson, I'm drinking the whole thing by myself.
I have a fermentation fridge so I don't think that was my issue.
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Old 07-23-2012, 10:05 PM   #22
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I brewed a Leffe-type blonde last summer and it too had a cidery/green apple flavor. It ended up tasting great after about 4 mos in the bottle. Granted, this was a partial mash and I didn't keg (could be apples and oranges).

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Old 07-23-2012, 11:00 PM   #23
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Originally Posted by HopKeller
I brewed a Leffe-type blonde last summer and it too had a cidery/green apple flavor. It ended up tasting great after about 4 mos in the bottle. Granted, this was a partial mash and I didn't keg (could be apples and oranges).
Interesting. Maybe I won't dump it and wait.
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Old 07-23-2012, 11:03 PM   #24
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Leffe does have a fruity apple character. I would bottle condition any belgian style ale for maximum flavor potential.

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Old 07-23-2012, 11:24 PM   #25
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Interesting. Maybe I won't dump it and wait.
Mine tasted bloody awful until it aged out.
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Old 07-23-2012, 11:40 PM   #26
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Leffe does have a fruity apple character. I would bottle condition any belgian style ale for maximum flavor potential.

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