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Old 12-27-2007, 01:02 AM   #1
Aug 2007
Houston, TX
Posts: 12
Liked 1 Times on 1 Posts

I brewed a Honey Porter a few months ago and the finish continues to have a solvent flavor in it, likely due to high fermentation temps (Texas Summer). Anyway, while brewing this past Monday I had an idea to pour some leftover coffee in it to see how coffee accents the porter's flavor.

Like magic, the coffee masked the solvent taste and it was drinkable again!

So, just curious what other techniques are out there to rescue a bad brew. Maybe add fruit puree to a lousy ale, freeze a buttery pale ale to hide the off-finish, set it aside for cooking, etc?


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Old 12-27-2007, 04:03 AM   #2
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

blending it with another beer. useful if a beer is severely under or over hopped. Make the same beer but correct the hop amounts proportionally, then blend the two.

that'd probably work for a beer with too much unfermentable sugar too...just brew a really dry beer, and blend til it tastes right.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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Old 12-27-2007, 04:32 AM   #3
Mustangfreak's Avatar
Sep 2007
Osan AB South Korea/Home is Ft Worth Tx
Posts: 585
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I just mixed two beers just now for the hell of it, and it wasnt bad. I could deffinatly taste one over the other though.
2 Fox Brewing Co.

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