OrvilleOrdinary
Well-Known Member
Particularly referring to my Apple Ale I just tasted today.
The apple flavor/aroma is right where I want it to be, and the dryness really isn't totally undesirable, but if I were to do this one again, I'd like to try making it less dry.
The problem as I see it is this:
I think adding apples to secondary is crucial to getting the apple character I want, but it seems that an unavoidable side effect from adding apples to the secondary is the dryness. I don't think just adding apples to the end of the boil and skipping the secondary addition is going to achieve the same appley taste/aroma I'm looking for.
I don't want to use apple-flavored extract.
Any tips?
Thanks!
The apple flavor/aroma is right where I want it to be, and the dryness really isn't totally undesirable, but if I were to do this one again, I'd like to try making it less dry.
The problem as I see it is this:
I think adding apples to secondary is crucial to getting the apple character I want, but it seems that an unavoidable side effect from adding apples to the secondary is the dryness. I don't think just adding apples to the end of the boil and skipping the secondary addition is going to achieve the same appley taste/aroma I'm looking for.
I don't want to use apple-flavored extract.
Any tips?
Thanks!