ChrisE248
Member
I have tried twice now to enhance extract kits from Midwest.
First I took a Irish stout kit and racked it on 5lbs of fresh cherries for two weeks--at time of bottling the brew had a nice redness to it and cherry flavor was really prominent, bottle conditioned for 4 weeks and brew was pure black in color and no hint of cherry.
Next I took a porter kit and racked onto 3 vanilla beans soaked in vodka. At bottling time vanilla aroma definitely present and flavor was leaning towards overpowering. After 3 wks of bottling condition just tried today and not even a hint of vanilla.
Both beers were still good and I will have no problem drinking them, but looking for hints in making the extra added flavors come thru in future experiments.
Where is my added flavors vanishing to?
Any advice is greatly appreciated.
First I took a Irish stout kit and racked it on 5lbs of fresh cherries for two weeks--at time of bottling the brew had a nice redness to it and cherry flavor was really prominent, bottle conditioned for 4 weeks and brew was pure black in color and no hint of cherry.
Next I took a porter kit and racked onto 3 vanilla beans soaked in vodka. At bottling time vanilla aroma definitely present and flavor was leaning towards overpowering. After 3 wks of bottling condition just tried today and not even a hint of vanilla.
Both beers were still good and I will have no problem drinking them, but looking for hints in making the extra added flavors come thru in future experiments.
Where is my added flavors vanishing to?
Any advice is greatly appreciated.