Vengeful_Sealions
Member
Hi team, I'm brewing a porter from a Coopers concentrate + malt extract. I decided to add some sugary chai syrup to it (thinking that it would give it a nice subtle aftertaste). On its own, it probably would have, but at the last minute, I decided to also add 100g of Chai Tea as well! Not my best move. (I ended up with an OG of 1.052)
It's been 10 days and its been fermenting well. I've been taking daily SG readings (its currently down to 1.010). I couldn't resist a sip of the beer... unfortunately the chai completely dominates all of the other 'beer' flavours - the clove aftertaste is particularly strong. I really don't want to ditch the beer. I'm thinking that the problem might be that the tea is still in the primary (and still infusing!). My current plan is to transfer it to a secondary and add some honey in the hope that the sweetness (and secondary fermentation) will mellow some of the clove flavours.
Does anyone think this might work? My other option was to simply bottle it and hope it mellows with age. Would appreciate any feedback. Cheers!
It's been 10 days and its been fermenting well. I've been taking daily SG readings (its currently down to 1.010). I couldn't resist a sip of the beer... unfortunately the chai completely dominates all of the other 'beer' flavours - the clove aftertaste is particularly strong. I really don't want to ditch the beer. I'm thinking that the problem might be that the tea is still in the primary (and still infusing!). My current plan is to transfer it to a secondary and add some honey in the hope that the sweetness (and secondary fermentation) will mellow some of the clove flavours.
Does anyone think this might work? My other option was to simply bottle it and hope it mellows with age. Would appreciate any feedback. Cheers!