For the record...

CreamyGoodness · Dec 9, 2012

I am still VERY interested in using karela (bitter melon) as a bittering agent.

Do you think a palatable beer could be made? Would you add fresh karela to the boil or would you dehydrate it first almost like a hop pellet? :ban:

runningweird · Dec 9, 2012

if it were me, I would forgo it as an ingredient until bottling/kegging. use your hops at later additions and let your beer ferment out.

Soak some of your melon in vodka, see if it extracts the bitterness and add it a little bit at a time to the beer until you get your desired bitterness - that way you can control the amount of bitterness it adds.

Qhrumphf · Dec 9, 2012

runningweird said:
if it were me, I would forgo it as an ingredient until bottling/kegging. use your hops at later additions and let your beer ferment out.

Soak some of your melon in vodka, see if it extracts the bitterness and add it a little bit at a time to the beer until you get your desired bitterness - that way you can control the amount of bitterness it adds.

Talking completely out of my a$$ here, but I'd agree with this. I'd probably pull a small bit of the beer into graduated cylinders so you can fine tune it before scaling up to the full batch.

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For the record...

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CreamyGoodness

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