dontman
Well-Known Member
I switched to AG a while ago but tonight I was in the mood to do a quick brew. I used a 4 lb container of Wheat LME in a partial mash.
This is my gripe. I was doing a Belgian Wit and I used only grains until flameout. I had a beautiful very light, very fragrant, wort going and then I add the LME and bam, suddenly I am working with an Amber Wit.
This drives me crazy and was one of my primary motivations for moving to AG.
This weekend I served a Blue Moon clone (my last Extract plus Steep) that tasted delicious but was darker than Killians.
I understand the causes behind extracts being so dark but I can not understand why a better wheel has not been invented. It seems as though freeze drying methods used in coffee to remove liquid could be utilized here. If not, there should be other ways to accomplish the task. Am I wrong?
Rant over.
This is my gripe. I was doing a Belgian Wit and I used only grains until flameout. I had a beautiful very light, very fragrant, wort going and then I add the LME and bam, suddenly I am working with an Amber Wit.
This drives me crazy and was one of my primary motivations for moving to AG.
This weekend I served a Blue Moon clone (my last Extract plus Steep) that tasted delicious but was darker than Killians.
I understand the causes behind extracts being so dark but I can not understand why a better wheel has not been invented. It seems as though freeze drying methods used in coffee to remove liquid could be utilized here. If not, there should be other ways to accomplish the task. Am I wrong?
Rant over.